Ever tried to make homemade pasta? I can show you how easy it actually is!
Watch us make it here:
https://youtu.be/piKkVEvKFkU
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Make the dough. Either by hand or in a large Cuisinart, add the 1 cup flour and 2 eggs. In the Cuisinart, a dough ball will form when it’s done. If doing it by hand, make a little volcano with the flour, then add the eggs in the middle. With a fork, beat the eggs, then slowly begin to incorporate a little bit of the flour, going in circles around the volcano until all the flour is mixed. When you push one finger into the dough, it should bounce back, but not be sticky. If it is too sticky, add a dusting of flour and mix again.
Roll the pasta. Cut a piece of the dough, about 1/4 of dough ball, covering the remainder with a damp kitchen cloth. Either roll out the dough or use a pasta roller. When using the pasta roller, add a little bit of flour, crank, then put the setting on the widest one, usually #0 on the machine. Take the piece of dough and shape it into a small rectangle with your hands, then add a light dusting of flour to the outside. Roll the dough through the pasta roller, catching it underneath. Change the pasta roller to the next setting, add another light dusting of flour to the dough, then run through the roller. Repeat to level 5, then check the pasta. If it is starting to tear at all or is a bit see-through, you are done. We only go to the 5th or 6th level (of 7 on my machine).
Finish the pasta. If you are cutting the pasta with the pasta roller attachment, do that immediately following the rolling of the dough. Hang on a pasta drying rack while you continue with the rest of the dough. To cut by hand, fold the dough and thinly slice with a serrated dinner knife. With your hands, gently loosen the pasta so they don’t stick together. They can rest on the countertop, or back on the drying rack.
Cook the pasta. When the water has come to a rolling boil, add the pasta a little bit at a time. Gently stir. Fresh pasta only needs about 3 minutes to boil. Strain but reserve a little of the pasta water. Return to the stockpot and toss with the EVOO, Italian seasoning, and 1/4 cup of the pasta water, to make the perfect sauce. Warm on low for 1-2 minutes. Season with fresh ground black pepper, Pecorino Romano cheese, and fresh cut parsley. Mangia!
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