Fresh pasta is a versatile dish that you can use to carry out different sauces.
Fresh Pasta vs. Dried Pasta
This boils down to preference and practicality. In other words, there are no right or wrong answers. Of course, you have better control in texture, taste, and shape when it comes to crafting your own pasta.
What to expect
- Exposure to “feeling” the pasta dough. Learning the different phases of a pasta dough, from mixing, to kneading, to rolling out, to storing.
Cooking difficulty: 4/10
Technicality difficulty: 5/10
Crowd pleaser: 6/10
*Above numbers assume the person following the recipe below has some cooking experience. (1:easy ; 10:hard)
This recipe yields ~1 serving
1 Cup Flour
1 Egg Yolk
1 Teaspoon Salt
- Put your flour in a bowl or on a countertop. Make a well in the centre of the flour.
- Crack the egg in the centre. Add salt.
- Whisk the egg with a fork while making your way outwards to the wall of the well to incorporate the rest of the flour.
- Start kneading once you have a shaggy dough. Knead until all ingredients are incorporated and form a smooth ball.
- Let rest for 30 min – 1 hr in room temperature. Make sure to cover the bowl with a damp towel to prevent the dough from drying.
- Start rolling the dough using a pasta machine after resting. Roll out the pasta using the thickest option first then working through the options towards your desired thickness.
- Get a pot of water on a running boil. Season with salt. Add the fresh pasta into the pot and stir to separate the noodles from one another. Strain the pasta once al dente.
- If you are trying out fresh pasta for the first time, a quick general rule to follow is 1 egg for every 1 cup of flour.
- A pinch of salt helps flavor the pasta. Salt opens the taste buds.
- If your dough is sticky and leaves dough on your hand, the dough is too wet. Add flour to balance ingredients then.
- If the dough does not incorporate properly, the dough is too dry. Add water to better incorporate the ingredients then.
- A pasta dough requires resting after kneading to soften/loosen the dough. A soft dough/loosen dough will be easier to roll out than a tough dough that constricts when you attempt to roll out.
- A pasta dough forms a rough, dry exterior when left uncovered. Always cover your dough. Dry exterior will create lumps in your pasta.
- Roll out the dough at the thickest option for a couple times while folding the dough into a “book-fold” at each go.
- A general rule in seasoning your pasta water is to make the water as salty as the sea.