Introduction: How to Make Fresh Pasta Easy (italian Way)

Hi, guys! Now I'm gonna show you how to make easy fresh pasta in the italian way. I am a big fan of the italian cuisine, that's why I wanted to show you my way to cook fresh pasta inspired by Jamie Oliver. Simple recipe, very delicious and one of my favorites. Of course, the most important when you make something is to do it with love, so let's begin. :)

Step 1: The Ingredients!!!

The products are very simple and easy to find in every country even in not so big supermarkets.
Here are the ingredients for original dose:
1. 1 egg
2. 70gr. flour (you can use corn flour, einkorn flour, white flour, full grain flour or every type of flour you want to)
3. 30gr. semolina (optional, you can replace it with normal flour, but with semolina the pasta is tastier)
4. Pinch of salt
5. 1 tbs. olive oil
In the pictures I'm showing you the double dose recipe (2 eggs, 140gr. flour and 60gr. semolina)

Step 2: The Method

The first thing you should do is to wash, break and put the eggs in a medium bowl.
Then you have to add the salt and the olive oil and mix well.
The third step is to sift your flour. Next you should add the semolina and again stir.
After than add the last ingredient which is the sifted flour. Now you just have to knead until you have hard dough.
And you are almost ready!!! :)

Quick Tip: If you want you pasta more yellowish you can add 1 extra yolk.

Quick Tip #2: Adding a little boiled and blended carrots or spinach, fresh blended blackberries or even cocoa pouder will change the color of your fresh past in orange, green, purple or brown.

Step 3: Rising of the Dough

When you finish kneading your dough you just have to wrap it tightly with foil. Then leave it for at least 30 minutes to rise.

Step 4: Using the Machine

It's time to use your pasta machine!!! I'm using Mercato Atlas 150 and the results are pretty satisfying. There is nothing special or hard in this step and if you're following the pictures, you can't have any problems.
You can experimentalize with the length and thickness of the pasta.

Step 5: Boiling the Pasta

For this step you have to grab a big pot, add boiling water and some salt. Then you just put your pasta and wait until it goes to the surface of the water.
Tadaaa, your pasta is ready. If you want you can garnish with olive oil.

Step 6: Final Touches!

You are ready with the pasta! Well done! Add sauce to your taste and serve with grated cheese.
That's it! Easy and delicious.
Bon Appetit!

P.S. Hope you enjoy this instructuble because I made it with love and I am ready to answer all your quistions. :)

P.S. #2 If you like this recipe, please vote for it in the Cooking Basics Challenge I will be very thankful!!!


Comments

author
aeit el rahman (author)2015-08-09

I am doing it right now but I have a serious problem it is not working , it is not forming help

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author
MatuskaM (author)aeit el rahman2015-08-25

Don't worry! It's ok :) Just add a little bit more flour and keep kneading. Proud that you try

author
aeit el rahman (author)2015-08-09

I like it and want to do it immediately but I don't have a machine , what can I do instead ?!

author
milenoko made it! (author)2015-07-28

This is my view og this recipe- fresh tagliatelle with original carbonara sauce. Mmm, so tasty

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author
MatuskaM (author)milenoko2015-07-31

This is just beautiful! I'm so proud of you guys that you like and use my recipe :) Thank you!

author
straj1991 made it! (author)2015-07-25

Absolutely easy and very very very delicious. Thanks, I definetly will vote for this instructable

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author
MatuskaM (author)straj19912015-07-25

O, looks perfect. Well done!

author
amberharding82 (author)2015-07-13

Good one, will try it for sure!

author
MatuskaM (author)amberharding822015-07-13

Very happy hearing that! Thank you :)

author
AntiTek (author)2015-07-08

Another couple tips, mix your favorite herbs in the dough when making it. Be kind of sparing until you get comfortable with the amount you like. Fresh herbs can turn your noodles green and become VERY strong as the flavor permeates the noodle. Rosemary & black pepper noodles are a favorite of mine.

Because I make bulk noodles they are store in boxes lined with a large plastic bag. A generous application of pepper prevents insects. Shelf life is a year. I do not use zip lock because if the noodles have any moisture they will mold.

author
MatuskaM (author)AntiTek2015-07-08

Rosemary, I love rosemary and black pepper as well. I will try it. :) Thank you very much

Please, vote for my instructable if you like it :)

author
AntiTek (author)2015-07-04

This is a very good tutorial. My neighbors and I get together and use 15 dozen eggs to make roughly 26 lbs of noodles at a time. Some are cooked immediately, but the rest are dried.

Tips:

If you dry the noodles, cover the table with a cotton sheet. This facilitates drying and keeps the noodle from sticking.

If you are doing a lot of noodles. Use a ratio of 4 whites + 1 whole egg. Reserving the whites for Angel Food Cake. We like to get a little something extra since we are going to be at it for several hours.

Before the final step of cutting the noodles, lay the wide, thin noodles on the cotton sheet to dry a bit more. Flip them and even hang them off the sides for more exposure to air. When they feel like fruit leather, it is time to run them through the machine to cut into thin noodles. This helps prevent sticking and/or balling up in the machine.

Browned butter with a little fresh sage leaves, salt, and pepper is da bomb!

author
mmoikeha (author)AntiTek2015-07-08

Just want some clarification on your eggs comment. You say 4 whites + 1 whole egg and continue on to say reserve the whites for angel food cake.

Did you mean 4 yokes + 1 Whole egg? Or did you in fact mean 4 egg whites + 1 whole egg?

author
AntiTek (author)mmoikeha2015-07-08

Yes, *sigh* this is what happens when I post stuff after 1 AM.

author
AntiTek (author)AntiTek2015-07-08

Yolks. Lots of yolks.

author
MatuskaM (author)AntiTek2015-07-04

Nice tip! Thank you :)

author
Cheese Queen (author)2015-07-05

I think you meant letting the dough REST for 30 minutes rather than rise? There is no yeast in a pasta dough so no rising.

author
MatuskaM (author)Cheese Queen2015-07-05

Yes. That's right! My mistake :)

author
dsewell (author)2015-07-03

People who have never had fresh pasta have no idea how much better the pasta is !Thanks so much for this tutorial...I think food is always best when it is fresh simple ingredients and lots of love of course !

author
MatuskaM (author)dsewell2015-07-03

So do I! Simple is beautiful... and delicious of course. Happy you enjoyed my work :)

author
KquotesC (author)2015-07-03

Looking forward to see your pictures :) http://kquotes.com/

author
ПетърМ (author)2015-07-03

Interesting and really simple. I'll try it and post photos!

author
MatuskaM (author)ПетърМ2015-07-03

I am very happy that you like it!!! Looking forward to see your pictures :)

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