How to make pasta
Learn how to make pasta using the rolling pin like a proper Italian. This guide will help you to achieve a thin pasta sheet, perfect for any kind of sauce.
Servings: 4 people
Calories: 370kcal
Equipment
- Rolling pin 56 cm long
Ingredients
- 300 gr Flour pasta flour
- 3 medium eggs room temperature
Instructions
Dough
- Place on a wood pastry board the flour and make a volcano shape. The center hole must be big enough to contain the eggs.
- Place the eggs inside the hole. With the help of a fork start to beat them gently making sure they don't fall out of the hole. Once the eggs are scrambled start to incorporate the flour little by little until the flour has absorbed all the eggs.
- Work the dough with the palm of your hand, pushing it forward and back. Work until you'll obtain a sort of smooth dough. Don't worry if the ball looks a bit uneven and slightly scratchy after some rest, it will turn smooth and silky. It'll not take more than 10 minutes. Place the dough in a bowl covered with a plate at room temperture to rest.
Roll
- After 1 hour or 30 minutes, we can start to stretch the pasta dough. If you do not have a long rolling pin, don't panic, you can divide the pasta into three sections and roll each one separately.
- Squash the dough with your hand gently and then place the dough over a lightly floured surface. Lay the rolling pin over the dough, start just before the center, and roll out the dough. Turn the pasta dough at a 90° angle and roll again. Repeat for each side. You should be left with a ball in the center. Gradually, roll the ball outwards, this will help to have a beautiful round pasta sheet. Once the ball in the center is disappeared, we can start to pull the dough.
- Place the dough over the rolling pin and gently start to pull outwards with one hand while keeping the dough still with the other one. Now place both hands on the rolling pin and at the same time pull and expand the sides of the dough with the hands. Dust the dough with some flour if is starting to stick. Keep doing on each side until thin enough. It is ready when putting your hand under the sheet against the light you will see your hand.
Shape
- Cut the pasta into the desired shape. For long pasta :Tagliatelle 6/7 mm, Tagliolini ⅔ mm, Pappardelle 1,5 mm. Once the pasta is thin enough, sprinkle the flour on top and roll up the dough. Make a sort of nest with each section of pasta and sprinkle some flour on top to prevent sticking to each other. For Lasagna:Lasagna sheet 6x18 cm. For filled pasta: Raviolo- two squares of 5x5cm. Cappelletto- square of 4x4 cm. Agnolotti- two squares of 2x2 cm.Tortellini- square of 3x3 cm.
Notes
Why my dough is hard?
This happened when you have used eggs of different sizes or more flour than requires. Try adding some water at room temperature to the dough.
Why did my dough dry up?
The dough has dried because it wasn't covered properly. This will create a crust that prevents the dough from being elastic and it'll break. However, the temperature of the kitchen will affect the dough too. I don't recommend working in a room too warm.
How to cook pasta?
Bring a large pot of water to boil and when the water is boiling add some Coarse salt and then add the pasta. The pasta should be ready when will float to the pot.
Can I freeze it?
Yes, of course. Once you have cut all the pasta, place it on the tray and leave it in the freezer for 30 minutes, then remove it and place it in the freezer bag and back to the freezer. It can stay up to 2 months. When you need to use it, just place the pasta from the freezer directly in the boiling water.
Can be made ahead?
Yes, of course. You can certainly prepare the dough the day before and roll the pasta the next day. Just make sure to store the dough in an airtight container in the fridge or wrapped with cling film. The dough fears the air.
How to make pasta