Fresh pasta has quickly become one of my favourite dishes to make at home. When The Fiance first bought a pasta maker, I was sure it would sit untouched for months. In actuality we use it pretty regularly and the entire cooking process is under 30 minutes. We’ve scrapped lots of batches of dough and are still learning, experimenting but we’re starting to make consistently delicious pasta and it is sabotaging my wedding diet completely (worth it).
I’ve tried to include tips we’ve learned from all the mistakes we’ve made but really, you need to just get your hands dirty and start kneading. My favourite way to serve the pasta is with roasted tomatoes, garlic, fresh basil and tossed in olive oil.
- 2 cups of flour
- 3 large eggsat room temperature
- salt and pepper to season
- olive oil
- 2 cups grape tomatoes
- 1 head of garlic
- 1 stalk of fresh basil
- Preheat oven to 350 degrees.
- Toss the tomatoes in olive oil and place on baking sheet with aluminum foil. Cut off the top of the whole head of garlic, wrap in aluminum foil and place on a baking sheet. Bake for 45-60 mins.
- Measure out the flour on a clean flat surface and pile into a mound. Create a well in the center of the flour for the eggs.
- Mix the eggs in the well and slowly start incorporating the flour from the sides. Be careful with letting egg escape or getting onto your hands. The dough is fairly stiff so even a small amount of escaped liquid can make a big difference.Tip: Choose the three largest eggs in your carton
- Once the dough starts to come together, knead for 8-10 minutes until it becomes smooth. Cover the dough with plastic and let it rest for 15-20 minutes.
- Divide into 4 pieces and start to roll with a pasta roller at the thickest setting until you're able to feed the dough through at the thinnest setting.
- Once the pasta sheet is thin enough, feed through the cutter, shake out the strands, and boil immediately for 1-3 minutes
- As you work with the dough, be sure to keep the rest wrapped, if it starts to dry out, it's painful to roll out.
- As the dough comes out, keep an eye on it to make sure it doesn't fold over on itself.
Step by Step Photos
Assemble ingredients
Make your mound of flour and crack the eggs into the well
Knead until smooth, for ~8-10 minutes
Divide your dough and start rolling
Once the pasta dough has gone through the thinnest rolling session, it’s ready to be cut
From dough to linguine
Fresh linguine ready to be boiled
Roasted tomatoes and garlic ready to go
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