Homemade Fresh Pasta

Homemade Fresh Pasta.

This is my first time making a homemade fresh pasta. This is a pappardelle-style pasta—nice and wide, about an inch or so. I don’t have a pasta roller, but I think I’m going to invest in one because I’m pretty sure I’ll never use dry pasta again… this was INCREDIBLE. I’ll show you the Lemon Cream sauce for this pasta in a future video.

INGREDIENTS

+ 2 C ‘00 flour
+ 2 eggs
+ Water as needed

DIRECTIONS

+ STEP 1: DOUGH
Add flour to work surface and make a cavity in the center for the eggs. Beat the eggs with a fork until well mixed and then slowly blend in the flour. Once combined, knead the dough for about 5-10 minutes until the dough springs back when you press your finger into it.

+ STEP 2: REST
Wrap the dough with plastic wrap and let rest at room temp for 30 minutes

+ STEP 3: CUT
Dust the dough and roll it out thin. Cut the dough into large rectangles. Fold the dough from the ends to the center, about 4-5 times. Cut into strips.

+ STEP 4: COOK
Bring a large pot of water to boil then generously salt it. Cook pasta for about 3-4 minutes. Immediately add to sauce and toss.

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