"It’s actually no big work to make your own pasta dough!
You don’t need a pasta machine, no kitchen machine, nothing but your hands!
Here I show you step by step how to get the best pasta ever! You will see, it’s easy and doesn’t take so much time!
But if you have a pasta machine, use it, I show you haw to make thin noodles!"
Pasta Dough handmade
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- Recipe Card
Prep time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 300 g Semolina Flour for Pasta
- 3 Eggs
- 2 tbsp Olive Oil
- Pinch of Salt
Method
Step 1
Put the flour onto a working space and make a well in the middle. Break the eggs into the well and add the salt and olive oil. Work with a fork, first beat the eggs a little to break the egg-yolks, then swirl the fork to incorporate the flour slowly into the liquid.
Step 2
As soon as the dough sticks together go on working by hand. Now knead the dough for approx. 10 minutes by hand. It should get nice and elastic without any lumps. If it is too dry, wet your hand, if it is too wet, add a little flour.
Step 3
Work in regular movements: – fold from top to bottom – push it from you with your palm – turn 90 degrees – fold from top to bottom – push it from you with your palm – turn 90 degrees – do this until the dough is nice and soft
Step 4
Wrap the dough into cling-foil and let rest for 30 minutes. I let him rest in the fridge, as we have most often 30 C in the kitchen. Cut the dough into two pieces. It should have small bubbles of air in it.
Step 5
Work on a slightly floured work surface now. Roll the dough out with a wooden rolling pin. – Work away from you, so you have more strength! – Push the rolling pin down on the dough and roll it away from you. – If the dough slips on the surface hold it with the flat hand close to you and roll the rolling pin from you. – Each time you rolled the dough a bit more out, lift it from the surface and turn it 90 degrees. – repeat as often as you can. The dough should be very thin and almost see through. Don’t forget, the dough will grow when being cooked, so roll it out as thin as possible.
Step 6
Now roll the dough up not too tightly and then cut slices of approx. 5 mm. You can cut them wider if you like, it’s all up to you!
Step 7
For the first time I would recommend to cut the noodles not too small. It’s quite hard to work with thin noodles. Open the cut slices and put them onto a floured kitchen towel. You can prepare the pasta until here and let them dry for a few hours, but I would cook them the same day.
Step 8
With the Pasta Machine: Cut the dough into 3-4 pieces and flatten them slightly by hand. Then turn these pieces each through the flat roll of the pasta machine, but with the biggest opening. Fold the dough into thirds and roll them again through the same roll with the biggest opening. I do this 3 times.
Step 9
Now turn the roll of the machine one level closer and let the dough trough, go on, each time closing the rolls one step. Stop at the second last opening. Sprinkle with flour. Now let the pasta sheets through the small noodle cutter. Let the pasta dry on a hanger.
Step 10
Cook the thin noodles in salted water for 2-3 minutes. Serve with any sauce.
Step 11
The hand rolled pasta need to be cooked 8-12 minutes, as they are often not as thin rolled as the machine ones. The thicker and wider the pasta is, the longer it takes. I would cook them for 8 minutes and then try, if they are good. Drain them and mix them with any sauce and serve.