You know how something always seems difficult until you actually try it and realize how much time you have wasted not doing it?

That was fresh pasta for me. Ribbons of toothy glutenous goodness that can be cooked up in less that 5 minutes.

Only four ingredients in total that are in everyone’s kitchens. Yes using a fancy pasta machine does make it easier but it’s not impossible without one. Just a bit of elbow grease needed. I have included both methods in the directions so everyone can give it try. Don’t regret another day without fresh pasta.

Makes 8 servings.

Ingredients

  • 2 1/2 cup all purpose flour
  • 4 eggs
  • 1 tbsp olive oil
  • 1 tsp salt

Directions:

  1. On a clean counter top make a pile with the flour. Using your knuckles create a well in the middle of the pile.
  2. Add your eggs, oil and salt to the well.
  3. Using a fork, whisk the eggs and then slowly begin whisking in the flour. Keeping adding the flour until it begins to get shaggy looking and hard to mix with the fork.
  4. Using your hands now start mixing the dough until it all comes together.
  5.  Now its time for the arm workout. Knead the dough constantly for 10 minutes. Using the heel of your palm press into the dough away from you. Fold the dough over towards you, turn 1/4 turn and repeat. The dough will be quite stiff and dry. You will build biceps doing this.
  6. After ten minutes of kneading the dough will be smooth. Space into a ball, cover with plastic wrap and let rest on your counter for 30 minutes or in the fridge for up to 12 hours.
  7. Cut the ball into 4 wedges. You will only work with one at a time. The other pieces should be kept wrapped so it doesn’t dry out.Fresh PastaShaping The Pasta By Hand
  8. Take your first wedge and shape into a flat disc as best you can.
  9. On a lightly floured surface roll out the dough into a long rectangle.
  10. Turn it over occasionally as you roll it out and keep rolling until it’s a thinness you want your pasta to be.
  11. Fold the sheet of dough over three times, similar to how you would fold a piece of paper you want to put in an envelope.
  12. Using a sharp knife cut the pasta into ribbons along the open ends. It can be as wide as you want them to be but keep in mind they will expand a bit in hot water.
  13. Once the whole sheet is cut place the ribbons into a little nest on a parchment line baking sheet to dry.
  14. Repeat with remaining wedges of pasta.Fresh PastaShaping The Pasta By Machine
  15. Take your first wedge and shape into a flat disc as best you can.
  16. Starting on the lowest setting (0 or 1) run the disc through the flat rollers. Run it through 2 more times.
  17. Change your setting to the medium setting (3 or 4) and run the pasta through 3 times. If at any times the dough seems sticky just dust it with flour.
  18. Change your setting to the highest setting and run your dough through 2 times.
  19. If at this point your dough has gotten really long you can cut it in half.
  20. Decide which noodle shape pasta you are going to cut and run each sheet through it.
  21. Once the whole sheet is cut place the ribbons into a little nest on a parchment line baking sheet to dry.
  22. Repeat with remaining wedges of pasta.

For both methods let the pasta dry for about 20 minutes before you cook it. You can also keep it in the fridge for 2-3 days or freeze for 2 weeks.

To cook, add the pasta to boiling salted water and cook 2-3 until just fork tender. Serve with your favorite sauce. Enjoy!