Emma’s favorite part of the cooking class at The Essex Resort and Spa was cutting the fresh pasta. I loved seeing her face light up with joy when she saw she was actually making something delicious that we would eat later.
First we set the machine to 2 for the initial roll-through. Then we changed to the 5 setting to thin the dough once more. After attaching the cutter, we rolled our cut dough through to slice it into linguine.
I actually own a pasta crank that was my grandmother’s, so I can’t wait to try making fresh pasta at home. I’ve always been intimidated at the though of making pasta from scratch, but it really was easy! If you can make pizza dough, you can make pasta dough.
- 2 to 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 3 large eggs Another egg can be added if needed
- 2-3 large yolks
- 1 tablespoon olive oil extra virgin
- In a large bowl, add 2 cups flour and salt, mix well. Create a well in the center, pushing the flour out to the side to make a 1-inch wide ring. Make sure that the well is wide enough to hold the eggs without spilling.
- Crack 3 whole eggs and 2 yolks in a separate bowl. Use a fork to break the eggs up.
- Pour the beaten eggs and oil into the well. Using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. Keep moving the eggs while slowly incorporating the flour. The mixture will eventually thicken and get too tight to keep turning.
- If the dough is extremely dry, and crumby an additional egg yolk should be added now.
- When the mixture begins thickening and starts forming a dough, bring it together with the palms of your hands and form into a ball.
- Take the dough out of the bowl and using a clean work surface knead the dough for 10-15 minutes by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough.
- The dough is ready when you can pull your finger through it and the dough wants to snap back in place; you cannot over knead this dough. Wrap the dough in plastic wrap to ensure that it doesn't dry out. Let the dough rest at room temperature for 30 minutes or up to an hour before rolling through a pasta machine.
- Boil cut pasta in salted water for 1-3 minutes.
Recipe published with permission from the chefs at The Essex Resort and Spa.
Making pasta is so fun and so delicious! Definitely need to put this on the menu SOON! Found you through the Real Food Recipes link party. I’d love it if you stopped by! Either way, I was happy to find your blog. Lots of goodness here :)
I love making homemade pasta! I haven’t done it in years but used to all the time with my sisters growing up!
This is great!! My daughter just recently asked me to teach her how to make pasta…something I have yet to do myself. Now I am even more excited to get to it!
This looks amazing! Nothing beats making and eating fresh pasta!
Nothing beat fresh pasta! We go through phases making it, but haven’t in a while.. I would love to try out your recipe!
I’m Italian and my mother always made home made pasta when I was growing up. There is nothing like it.