Make Your Own Fresh Pasta At Home

Calling all pasta lovers! There's a strong reason behind our love for pasta. It is food fit for kings... only, Italian kings. If you are currently reading this article, there's a good chance you love pasta. You could live on pasta all your life! Because even though you are a fan of chocolate fondue, or other types of crappy junk food, you genuinely love pasta. Of course you do, who doesn't!

The whole idea of having a bowl of creamy spaghetti or lasagne al dente for dinner is itself mouth-watering. But let me tell you something, if you make your pasta fresh at home, your dinner will taste 10 times better than any takeout menu. And that's why I'm bringing the perfect recipe for you, on how to make fresh homemade fresh pasta - right from scratch. Frankly speaking, making your own pasta is skill every pasta lover should know. Because it doesn't require much effort, only love for top quality food should suffice.

It's such a simple process and doesn't take more than 15 minutes to whip up. So here we go...

For this recipe you'll need to have these ingredients:

2 cups all purpose flour

tsp salt

3 eggs

1 tbsp whole fat milk

1 teaspoon olive oil

Method: For starters, you need to sieve the all purpose flour and salt through a clean and dry sieve. And then, sift it on a clean and dry pastry board or counter. In a large bowl, whisk together the eggs, milk, and olive oil until well blended and light. Make sure to whisk it all in one single direction and a steady speed. If you aren't comfortable using a hand held whisk, you can use a food processor on medium speed. Making a well in the flour, pour the egg mixture into it gradually (a little at a time) and mix it using your fingers.

Pour all the wet mixture into the dry mixture and combine it well with your fingers. Be very gentle as pasta needs to be handled with tender love and care. Once the mixture is combined well, you will be left with a soft ball of dough. Now what you need to do is, lightly flour the surface of the pastry board and knead the dough on it.

Fold the dough in half bringing the opposite side towards you and knead it with the ball of your palm, pushing it away from you. Keep turning the dough and continue to knead in this manner for 5 minutes adding some flour as and when necessary. Then wrap the dough in a plastic wrap and let it stand for 15 minutes.

Unwrap the dough after 15 minutes and knead briefly for 2 minutes. Now, using a floured rolling pin, roll out the dough into an 8 inch circle with a thickness of 1/8th of an inch. Okay, I know we all are terrible at measurements, so you'll just have to trust your own instincts. But just for the record - 1/8th of an inch is approximately as thick as a slice of cheese wrapped in thin plastic.

Once you have the circle ready, make sure it's even. Let it rest on the surface for 2-3 minutes or until dry. Finally, roll the dough-circle on the rolling pin very lightly so that it hangs on it. And slip the pin out. Now let the dough fall flat on the surface and using a sharp knife slice it into thin long strips of equal width or any shape that you fancy. At this moment, your pasta is ready to be dried. Hang it on a pasta-drier or suspend some clean and dry chopsticks on a deep dish and hang the pasta on them. Once thoroughly dried (for 2-3 hours), store it in an air tight container.