Fresh pasta isn't reserved for Italian grandmothers or people with too much time on their hands - all you need is a bit of muscle and a bottle of wine. You knead to give this recipe a try!
Ingredients + Preparation
- All purpose flour (3 cups)
- Eggs (Three, whisked)
- Salt (3/4 tbsp)
- Warm tap water (1/2 cup)
1. Stir salt into the warm water in a mug or cup until dissolved. Mix into eggs in the mixing bowl.
2. On a clean working surface (e.g. kitchen countertop), pour the flour into a mound. Create a small crater in the middle of the flour, big enough to hold the egg mixture.
3. Incrementally pull flour towards the center of the mound, mixing it in with the egg. You may need to add small amounts of flour or water as you go depending on the consistency and stickiness.
4. Roll and kneed the dough using the palm of your hand to push the ball. The aim is to fold the dough into itself.
5. Use rolling pin to flatten out a small ball of the dough. Dust with flour as needed to stop dough from sticking.
6. Cut the pasta sheets on a chopping board into whatever shape you want.
Because pasta is just a vessel for sauce, the sauce and filling preparation will influence what wine you chose to pair with. Consider how rich your dish will be when picking a wine: the heavier the dish, the more oomph you need from your wine.
With a classic Italian dish like pasta you really can't go wrong with a red from... you guessed it: Italy! Medium bodied wines high tannins and acidity are perfect with a tomato based sauce. If you go for an oil or cream based sauce, look for an acidic white.
Check out: Chianti, Brunello di Montalcino or Vino Nobile di Montepulciano
Tips + Tricks
- Ratio is one egg for every cup of flour used, and 1/4 tbsp salt for every egg egg/cup of flour.
- When kneading the dough make sure your working surface has a light coating of flour to keep it from sticking.
- Playdough is the desired consistency you are after - you may need to add more water to the mix if it dries out too much.
- Rolled pasta sheets should be translucent when held up
- Leftover dough or pasta can be frozen to use later
Homemade is always tastier and fresher than what you'll find in packets at the store, and the eggs have a bit more protein to boot! You can swap out a whole wheat flour instead of regular bleached flour.