Homemade Pasta ~ Pasta fatto in casa

homemadepasta4_wm

I recently got a brand new Imperial Pasta Maker! Yes, it’s an old school hand crank version but for me there isn’t any other way to make it. It’s a machine that will be around for you to pass on to the next pasta maker in your family. There is NOTHING like homemade pasta. You should really try it if you have not.

There is nothing wrong with dried boxed pasta (I use them all the time) but there is just something special about fresh homemade pasta. It’s much easier than you would think. It is time consuming but not difficult. If you wanted to speed up the process you could even mix the dough in your mixer or food processor. The recipe posted will make enough for 4 regular portions. I usually make at least two of this recipe to feed my family of 5 but we’re big pasta eaters. If you were making this as a prima, or first course, I think one batch would be fine.

The color of the dough is brilliant and the smell is wonderful. Something magical happens when these three ingredients come together. Hard to believe that only three ingredients can make something this amazing and versatile. There are literally hundreds of different types of pastas you can make. This time around I made Tagliatelle. I’m looking forward to making homemade lasagna noodles next! And Ravioli and..well as you can imagine this red hot momma of a machine is going to get put to good use in my kitchen!

What types of pastas do you like to make?

signature

What you’ll need:
1 1/2 cups of bread flour
3 fresh eggs – room temperature
pinch of salt

What to do:
Take your flour and put onto a clean working surface (or you can use a large bowl) Add in salt. Create a well in the center of the flour. Crack eggs into well.

homemadepasta1_wm

With a fork, gently break yolks. Continue to mix together with fork or better yet use your hands – messier but much faster. Work  until dough forms a ball. Once your dough is in ball form knead it until it has a smooth texture.

homemadepasta3_wm

Add flour as necessary. About 10 minutes by hand. Wrap the dough in plastic wrap & place into fridge to set up for roughly 30-45 minutes. Unwrap pasta dough. Separate into 3 small pieces. Working with one piece at a time (place unused balls back into fridge) Press ball down until flat enough to run through your pasta maker.

homemadepasta4_wm

Run through pasta maker until your pasta is almost paper thin. Run through your cutting portion of maker & hang cut pieces to dry. BTW, if you like the pasta drying rack I use and want to snag it, I’ve provided the link:  Pasta Drying Rack

homemadepasta6_wm

You can either boil your pasta immediately or you can place in an airtight container for later. Remember to heavily salt your pasta water. Fresh pasta will only need to cook for 2-3 minutes until al dente

homemadepasta2_wm

Buon Appetito!

If you liked this post, I’d appreciate a Stumble *wink wink* :)

43 Comments

  1. 1

    I´m vegan;egg-free pasta. Do you have a recipe?

  2. 2

    Fresh pasta can’t be beat! Yours looks delicious! I always have trouble cutting and hanging the pasta though. Maybe it’s a stupid question but mine gets all tangled and I don’t have the patience to separate each strand. Does the same thing happen to you?

    • 2.1

      Hi Amelie! You might try letting your dough set up a little longer in the refridgerator before rolling & cutting & also try dusting with a little bit of flour as well! Hope that helps.

  3. 3

    Ciao bella! I made pasta from scratch only once with my nonna. I want to try and do it when I arrive in Florence. Thanks for the receipe!

    • 3.1

      Prego Katie! I can’t wait to hear about all the yummy recipes you’re going to be making when you get to Firenze!

  4. 4

    Oh, this looks so fantastic, and you make it sound so easy. I love the rack and the pasta maker…I am going to learn. Angela from Spinach Tiger is going to work through Marcella Hazan’s Essentials of Italian Cooking book starting in July…she should have it posted on her site in the next day or two…and I was the first to sign up as I don’t know much about how to cook good Italian food and my family loves Italian food (that’s where they always pick when we go out for restaurants). I’m so excited and this post just got me even more excited. Thanks.

    • 4.1

      Hi Kayte! Thanks so much! It really it easier than you think. Requires some time but not complicated! Enjoy all your pasta making!

  5. 5

    That looks so delicious!! One day I will have to try this!! Y’know when I get a pasta maker!! :-)

    • 5.1

      Hi Terecita! Thanks so much! The pasta machine is WONDERFUL! Fresh pasta is such a treat!

  6. 6

    Your pasta looks wonderful! I recently borrowed my mom’s pasta maker (a hand-crank version, as well), but I didn’t have a lot of luck with the recipe I tried. I am going to save yours for next time!

    • 6.1

      Thanks Jen! I’m sure your next batch will be delicious! They get better & easier each time you make them!

  7. 7

    Great photo of that pasta drying Paula!

    We love homemade pasta and I usually make it at least once a week and have for years. I love to flavor it with herbs and spinach, and recently made on e with lemon and black pepper. Of course once you know how to make the basic dough the possibilities are endless….ravioli, tortellini, lasagna etc.

    Lucia, you can make pasta with just flour and water. Here in Umbria it is call umbricelli, or sometimes stringozzi. My MIL grew up making it that way because eggs were sometimes too expensive. I have a recipe on my website but basically you use warm water and flour and mix until you get a workable dough.

    • 7.1

      Ciao Deb! Grazie! You’re right, the possibilities are endless. I love lemon & black pepper pasta! Delizioso! I’m sure I’ll be putting the pasta machine to as much use as I will my new mixer! Can’t wait to get some new attachments! A presto…

  8. 8

    Mmmm… home made pasta. Worth all the time and energy it take to make it :)

    • 8.1

      Thanks May! Yes, it’s definitely worth it. It reallly is a treat when we make it.

  9. 9
    lisa bailey /

    Gorgeous photo!! I’ll make your puttanesca, you bring the pasta!!!

  10. 10

    You know what? I bought an Imperial pasta maker today! I recently made homemade pasta by hand, just cutting it with a knife and I found it very easy and a total success though time consuming. All I needed next was a pasta maker, to make my own pasta with healthy flours and do whatever I choose with the flavouring.

    Cheers!

    • 10.1

      I’m so glad you got an Imperial Pasta Maker Miriam! You’re going to be whipping up a million different varieties of pastas now!

  11. 11

    Looks fantastic! One of these days I will try to make homemade pasta! (I stumbled it too!)

    • 11.1

      Thanks for the stumble <3 Charmaine! I really appreciate it! Hope you do give it a go. You’ll be amazed at the difference!

  12. 12

    You’re right – nothing beats fresh pasta! I am a little lazier than you and use my kitchen aid pasta maker attachment.

  13. 13

    THey look gorgeous! I can’t wait to get a pasta machine.

    • 13.1

      Thanks Ann! I’m dreaming of the next attachment I’m going to get. Would love to get the ravioli & angel hair attachments soon (wink wink to hubs if he’s reading, my birthday is coming up ;)

  14. 14

    Paula:

    I have not had the time to do fresh pasta in over a year, but your post is making me want to make some time soon.

    Mangia
    Vinny

  15. 15

    I love your pics! They make everything look so scrumptious! I’ve been dying to try homemade pasta. You made me want to go out and purchase a pasta maker!

    • 15.1

      Ciao Rachel! So glad I’ve inspired you. If you need a good machine there is a link to the one I have on the post. It’s ah-mazing! I do hope you try homemade pasta! You’ll be blown away by the difference! Buon Appetito!

  16. 16

    I have the KA pasta maker but have barely used it. Now that I am doing all this bread baking I am thinking I could get over my fear of it and start making some.

    I am anxiously awaiting the lasagna because well it is lasagna and you can never go wrong!

    • 16.1

      Hi Jeff! Oh you have to try it! It’s so much easier than bread baking (at least for me & my bread baking novice self LOL) I hope you give it a go. I hear the KA attachment is wonderful. I’ve got to get around to making my lasagne & posting it. Who doesn’t love lasagne. E’ delizioso!

  17. 17
    Ali /

    Yumm! I just came back from living in Europe and haven’t had pasta quite the same as I did in Italy. I’m going to have to get myself a pasta maker and give this a try!

    • 17.1

      Ciao Ali! No, there is nothing like pasta in Italy! Oh how I miss it! I hope you pick up an Imperial machine & experiment with all different typess of pasta! It’s truly a treat!

  18. 18

    I have not made fresh pasta in years. Your post has certainly inspired me to give it another shot!! Great pictures!

  19. 19

    i’m a huge fan of fresh pasta. I made some one day at an italian restaurant and i had a wonderful time. Thank you and congratulation for the recipe.. and the pictures!

    • 19.1

      Ciao Mathilde! Thank you! How fun to make it in an Italian ristorante.

  20. 20

    Thank you SO much!!! I LOVE making homemade pasta. I look forward to adding the pasta drying rack to my Christmas wish list ;) My favorite is to make pasta with herbs in it or even spinach – strictly for the presentation when hosting friends! I tried tortellini – but will probably stick to buying it ;) I also made Lasanga noodles – by just not cutting up into strips as usual. It was honestly the most amazing Lasanga I’ve ever had – it should have been put in a contest! He he…I look forward to following your blog Paula.

    • 20.1

      Thanks Robyn! Mwah! Yes there is nothing quite like the taste of homemade pasta! The add in possibilities are endless. I might have to break out the big red pasta machine this weekend & see what I can come up with! Lasagne sounds fab about now!

  21. 21
    Jack /

    Thanks for the recipe. How long does it need to dry before refrigerating or cooking? Plan n trying this soon. Thanks!

    • 21.1

      Hi Jack, I usually just let it dry while I’m making the rest of the dough. Enjoy!

      • Jack /

        Thanks. Tried it yesterday and it came out great. I ended up using mu laundry drying rack to dry the pasts. Lol. I lined the bars with plastic wrap. The only issue I had was the thickness. Through my pasta maker I was able to get a 4 thickness, but when I tried 5, it was so thin I was getting holes in the pasta. Wish 5 worked, because 4 was a little heavy. Maybe more flour? Thanks Again!

Trackbacks/Pingbacks

  1. bell’ alimento » Tagliatelle con Porcini Ragu - Mushroom Ragu - [...] As I’m sure you’ve heard, I recently got an Imperial Pasta Maker & I couldn’t be happier. It’s an …
  2. Fresh Pasta with Roasted Shrimp and Cherry Tomatoes « A Greenling Blog - [...] From Bell’ Alimento [...]
  3. bell’ alimento » Bolognese Sauce - [...] sauce is amazing with fresh pasta, especially Tagliatelle. But if you don’t have time to make fresh pasta a …

Leave a Reply