REAL FOOD 101: How to Make Fresh Pasta

fresh soaked pasta

This post is part of a series.  You can buy the Volume One of the e-book containing several REAL FOOD 101 tutorials here: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

Since I am about one quarter Italian, I tend to like the delicious foods of my ancestors.  I also enjoy any sunshine I please, since between my Italian skin and taking fermented cod liver oil, I never burn!  But today I am going to focus on one of the central foods of Italian cuisine: fresh pasta.

I love to see fresh pasta made in glossy magazines and gourmet food television programs.  But I always considered it out of my reach, or at least on par with something really difficult and time-consuming to make like croissants or something.  Oh how wrong I was, and happy to be!

In only a few minutes time, you can have fresh pasta ready to eat, and all without any special equipment.

For example, I still haven’t bought a pasta roller attachment for my mixer, though you certainly can.  In fact, I intend to get one soon.  However, you really only need two tools to make pasta: a rolling pin for flattening the dough and a pizza cutter for cutting into shapes.  This method is easy and approachable.

Now you can enjoy freshly made pasta, either made with eggs and eaten immediately or soaked overnight for maximum nutrition to boot!

Plus, the soaked pasta is very versatile: you can use it immediately after you roll it or dry it on racks on the counter for dried pasta that will keep for several weeks.  I like to throw fresh pasta into soups and stews as I make lunch or dinner, and I like to make enough pasta dough to also stock up on dried pasta for the pantry.

The other pasta recipe below includes egg, which I find makes a more tender pasta.  Since you don’t soak it overnight, I recommend at least using very freshly ground flour, if not sprouted flour to maximize digestibility.

Equipment Needed:

Pasta is very simple to make, and has been generally made with any flour and any liquid that was seasonally available.  Below I have shared my two favorite recipes, one soaked version made with water and vinegar and one made with freshly ground flour and several eggs.

I recommend using the soaked pasta recipe for basic shapes and drying in large batches so you have pasta on hand that isn’t store-bought.  As for the egg pasta, I recommend using that recipe for using immediately, or even adding finely chopped fresh herbs as they are in season.

Homemade Soaked Pasta Dough

3 1/2 cups freshly ground flour, preferably kamut (buy whole grains here)
1 cup water
2 tablespoons apple cider vinegar or whey (buy apple cider vinegar here, how to make whey here)

  1. In a large bowl, pour in the flour and make a well in the center.
  2. Pour in the water and the apple cider vinegar and work into a dough with your hands or by stirring with a short wooden spoon (for better leverage).
  3. After the dough comes together, cover with a towel and a kitchen plate and let soak 12-24 hours.
  4. Remove the dough from the bowl.  Turn the dough out onto a floured surface and knead for 2 minutes or so until the surface of the dough becomes smooth.  Press with your hands to flatten as much as possible into a large rectangular shape.  Then roll out to 1/8-inch thick.
  5. Using a pizza roller, knife, or pastry scraper, cut the pasta into whatever shapes you like.  (I did half squares and half fettuccine.)
  6. Using a spatula you can transfer this pasta to cooling racks to help with the drying pasta.  Alternately, you can also leave them on the floured surface to dry that way (though it may take a little longer).  When dried, they may curl up a bit, but this is normal.  Store at room temperature in an airtight container.

Homemade Fresh Egg Pasta Dough

3 1/2 cups sprouted flour (buy sprouted flour here, how to make sprouted flour)
7 eggs

  1. In a large bowl, pour in the flour and make a well in the center.
  2. Crack the eggs and put them into the well in the flour.  Working from the center, stir gently to combine the flour into the dough gradually until it comes completely together.
  3. Next, turn the dough out onto a floured surface and knead for 5 minutes or so until the surface of the dough becomes smooth.  Press with your hands to flatten as much as possible into a large rectangular shape.  Then roll out to 1/8-inch thick.
  4. Using a pizza roller, knife, or pastry scraper, cut the pasta into whatever shapes you like.  Use immediately, by cooking in salted, boiling water for 3-5 minutes or until tender.

This post is a part of Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, Friday Foods Flicks, Fresh Bites Friday, Monday Mania, Slightly Indulgent Tuesday, and Fat Tuesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Print Friendly

NEWSLETTER

Get Notified Of New Posts

Add your email address here to receive email updates each time I publish a new post or recipe. This makes life a lot easier when you don’t have time to look me up. I’ll deliver my latest to your inbox, so you won’t miss a thing!

Enter your email address:

Delivered by FeedBurner

Comments

  1. I do sourdough pasta. It’s a big favorite in our house.

  2. Wow, this looks so easy! I love the fresh pasta that I buy at our farmer’s market, but I am definitely going to have to give this a try.

  3. Great Pasta tutorial! Thanks for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon,
    Miz Helen

  4. Thanks for sharing this at Fat Tuesday! We’ve been cutting the wheat out of our diet, though it’s a bit difficult to do it for the kids. I thought if I could get into the habit of doing soaked grains, at least my kids would do better than with the store-bought stuff.

  5. We are gf. I have been experimenting with grinding brown rice into flour, soaking overnight, and making bread… tasty, but doesn’t rise well… anyway, do you think the brown rice flour would work for pasta? Should I add xanthan gum like I do for the bread? TIA:)

    • I would try it just substituted in straight in and see how it goes. The nice thing about pasta is that it doesn’t really need to rise, so I think brown rice would work.

  6. Hi Kendal,
    This looks amazing! Just wondering how long the pasta lasts after drying?

  7. Mary Salazar says:

    Great post. Beginners can roll the pasta between sheets of parchment paper, making for easier rolling especially for thin dried pastas. It makes clean up easier, also.

  8. Making pasta always looks easy, but it seems intimidating to make!

Trackbacks

  1. […] pasta.  You can use a gluten-free pasta if you are avoiding gluten, or try your hand at making my soaked pasta dough recipe and use fresh pasta.  It’s so […]

  2. […] love my homemade Italian seasoning, whether it’s over pasta, homemade breadsticks, sprinkled on potatoes, on pizza, over fish, or any other thing you can […]

  3. […] Sweet peas and shells Alfredo from The Smitten Kitchen Cookbook and homemade soaked wheat pasta from ournourishingroots.com […]

Speak Your Mind

*