This is a simple and straight forward recipe that we all love. This pasta is perfect with classic Bolognese sauce or even simple marinara sauce.
My girls love this pasta with my classic marinara sauce and some fresh Parmesan cheese.
These noodles also hold up really nicely with heavier sauces. They are perfect with pesto or bolognese sauce.
Basic Pasta dough
Ingredients
- 14 oz all purpose flour or you can use 400 grams 00 flour
- 4 whole eggs lightly scrambled
- 1 heavy pinch kosher salt
- 1 tablespoon olive oil
Instructions
- In a medium bowl add the flour and the salt. Mix to combine and make a well in the center
- Pour the eggs into the center of the well. Lightly adding in a little flour at a time begin mixing with a fork. Once the dough is shaggy and coming together, ditch the fork and add the olive oil. You will get in with your hands and finish mixing.
- Be careful not to over mix or you will get a tough dough. Mix only until combined and a ball has formed.
- Wrap the dough in plastic wrap and let it rest on the counter for at least 20 minutes or up to 1 hour. You can also make it the day before and put it in the fridge over night. Allow it to come to room temperature before working with the dough.
- Roll it out using a hand crank dough machine or a kitchen aid attachment.
- Start on "0" and roll two times, then advance to 1 and roll once. Then 2, 3, 4, 5,6 all rolling once time through. Up to 6 or 7, whichever is your desired thickness.
- Using the cutting attachments, you can cut your pasta or leave as sheets. You can also cut it into "rags", non uniforms cuts to make pappardelle pasta.
- Boil fresh pasta such as spaghetti, linguine, fettuccine, etc for about 3-5 minutes in heavily salted water. Top with desired sauce. ENJOY!
My favorite pasta maker
I love the old fashioned hand crank pasta makers. I prefer them to the kitchen aid attachment, but in a hurry or by myself I will use the attachment. Just something about the hand crank that really feels homemade to me.
This is the one I use. The Atlas Marcato. It is available on Amazon. You can click the link below to access it.
Chef’s Tips
Always allow your fresh pasta dough to rest before rolling it out. This allows your dough to fully hydrate and will give you the best final product. Do not over mix your dough and do not be afraid to get in with your hands. They are the best tool we have in the kitchen. ENJOY!
