Homemade Pasta Made Easy

Updated: Nov 22, 2019

Impress your friends and family with fresh, homemade pasta.




Ok, We know that making fresh pasta sounds like a huge undertaking, and it can be, if you're short on space and running low on time, but it really is worth the investment. In a commercial world, where there is an abundance of cheap, and ready, dried pasta at nearly every store, why would one go to the effort of making the stuff? The answer is simple, fresh is best. Dried pasta, especially the good stuff, made with finely milled 00 flour, is a great foundation for a successful meal, but if you've ever had freshly made pasta, you'll know that there is no comparison.


Our sister restaurant, Nola's, has been making fresh, handmade pasta for years, and we've been envious of their know-how until now (psst. We still are, they're extremely talented). We may still be novices, but we're fortunate to have the space and time to play around with different recipes and pasta styles. There have been hits and some misses, but overall, the process of making pasta from scratch has been super rewarding, and even fun. It's fair to say that we're a little obsessed with the process, and would happily knead and shape the dough until the cows come home.


When we can, we'll be selling fresh pasta in the shop, and our shelves will always be stocked with a variety of dried pasta products from Rummo, an Italian pasta company.

You'll also find gourmet pasta sauces, cheeses, and hand-selected ingredients, which will help you to create a quick, and delicious, home-cooked meal.

If you're keen to get you hands dirty, and throw some flour around, try the recipe below. Don't worry, you don't need all of the fancy tools; a rolling pin and a pizza cutter will do the trick.


INGREDIENTS

2 cups all-purpose flour

¼ teaspoon salt

2 large eggs plus 2 egg yolks, beaten

Semolina or rice flour, for dusting


PREPARATION

Arrange flour and salt in a mound, leaving a recessed middle for the eggs.

Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together.

(If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.)

Knead to form a ball (10-15 minutes).

Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Cook in well-salted, boiling water for 1-2 minutes.


Enjoy and don't be afraid to fail. Pasta making takes lots of practice.

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