Pasta & GrainsItalianbeginner
A Beginner's Guide to Making Fresh Pasta for One
Forget the shop-bought stuff—this is simple, fun, and totally worth it.
48 min
Total time
2
Servings
beginner
Difficulty
Nutritional Information(per serving)
380
Calories
14g
Protein
68g
Carbs
6g
Fat
2g
Fiber
Ingredients
- 200g '00' flour (all-purpose works fine too!)
- 2 large eggs (room temperature is best)
- A good pinch of salt
- Extra flour for dusting
Instructions
- 1The Volcano: Pile your flour onto a clean work surface and make a big hole in the middle—think of it like a flour volcano. Crack your eggs into the center and add the salt.
- 2Whisk it up: Use a fork to gently beat the eggs, slowly bringing in a little bit of flour from the inside walls of your 'volcano' as you go. Keep going until it turns into a thick paste.
- 3Get stuck in: Put the fork aside and use your hands to bring the rest of the flour in. It’ll start off messy and shaggy, but just keep working it until it forms a solid ball.
- 4The Workout: Knead the dough for about 10 minutes. Use the heel of your hand to push it away, fold it back, and repeat. You’re looking for it to become smooth and slightly bouncy—like Play-Doh!
- 5The Big Rest: Wrap the dough tightly in cling film and let it sit on the counter for at least 30 minutes. Don’t skip this! It lets the gluten relax so you can actually roll it out without it snapping back.
- 6Roll and Cut: Flour your surface and roll the dough as thin as you can with a rolling pin (or use a pasta machine if you’ve got one). Cut it into ribbons for tagliatelle or squares for ravioli.
- 7Quick Boil: Toss it into a big pot of heavily salted boiling water. Fresh pasta cooks fast—usually only 2 or 3 minutes until it’s perfectly 'al dente'. (homecookdude.com)