Fresh Pasta Dough

Homemade Pasta - Ravioli with Tomato Sauce

Even though I now know better, I still have this idea in my head that homemade pasta takes forever – as if it’s one of those meals you would have to plan a day or two in advance. Must be because it is just so good! Granted, it is more work than store bought dry pasta, but definitely worth the effort. It is truly an entirely different pasta experience. With this super quick food processor method you really have no excuse not to try it! Well, unless you don’t have a pasta roller  – in which case you should probably go get one immediately…we’ll wait.

Homemade Pasta - Ravioli with Tomato Sauce

Our most recent pasta indulgence was this homemade ravioli with a simple tomato sauce, but once you’ve mastered the quick dough recipe, your options are endless! Another of my favourites is rustic hand cut tagliatelle (just roll up your sheets of pasta and cut into ribbons with a knife). So good! Here’s Tim with the details…

Homemade Pasta - Ravioli with Tomato Sauce

These last two posts are probably not winning us a ton of gluten-free fans.  So, for the 5 people that are not currently shunning the amber waves of grain (and pizza!), here is a very simple way to make your own pasta.

When I attempt to convince people to try making their own pasta, I like to say that I can basically have the dough rolled out and ready before the water boils.  While that is not entirely true, it is only because you need to rest the dough in the fridge to let that evil gluten relax (you’d need to relax too, if everyone had turned their back on you).  If you don’t have a pasta roller, you can roll it out by hand, but I wouldn’t advise it.  The whole idea of this recipe is that it is quick and easy.

Fresh Pasta Dough

  •  1.5 cups of sifted white flour (200g – the ratio is 100g of flour per egg)
  • 2 eggs

Get out your food processor with the blade attachment.  Add the flour and eggs and pulse until it looks like cornmeal.  Pulse a couple of more times and it should come together into a ball.  Turn the dough out onto a floured surface and knead for about 2 minutes.  Form into a ball, wrap in plastic wrap and place it in the fridge to rest.  Ideally, you should let it rest for 30 minutes, but I have no patience and often only wait 10 minutes.

Cut it into 4 pieces, flour them a little and put one of them through your pasta roller on the thickest setting.  Go down one setting and put it through again.  Now fold the dough in half, put the roller back to the thickest setting and put it through again.  Repeat this process 3 times.  It should now be nice and smooth.  Continue to go down one setting at a time until you get your desired thickness.

Fresh pasta cooks really quickly.  Cook it in salted boiling water for about 2 to 3 minutes depending on the thickness. Enjoy! 

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