The instructors at Saltbox Farm in Concord, MA taught us the art of homemade pasta and after many failed attempts, I’m starting to get the hang of this rolling of the dough process! Our grandmothers made it look easy. But after diving into a pile of flour and dough, I know they must have spent hundreds of hours with a rolling pin to make the process look effortless. Want to make homemade pasta? Get a pasta cranking machine and give yourself some time, and a glass of wine. Once you get to the other end of the rainbow, it’s worth every bite!
Homemade Pasta, Rolling it out
Homemade Pasta, a whole sheet of it
Homemade Pasta, with olive oil, garlic, chili flake, parsley, calms, topped with salmon roe
Homemade Pasta, Hand cut Tacconi with Puttanesca Sauce
Homemade Pasta, Ralph’s Gnocci w Mushroom sauce
- Egg Pasta
- 400 Grams AP Flour or 00 Flour
- 4 Eggs
- Large pinch of Salt
- Place flour in a large Bowl. Create a well in the center. Add eggs and salt and beet with a fork. Slowly start to incorporate the flour into the egg mixture with a fork until you start to form a crumbly dough if it seems definitively too dry, add a touch of water. Start manipulating the dough with your hands needing it, as you would bread. A flexible plastic bench scrape is a good tool to scrape anything that sticks to the bowl.Turn dough onto a lightly floured surface and need until smooth and very elastic. Wrap in plastic wrap or a towel and let rest in the fridge for about 30 minutes. Roll out Pasta with your pasta machine to desired shape. Let dry for at least 10 minutes before cutting do desired shape to prevent cut pasta from sticking together. After cutting dust with plenty of semolina flour.
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