Fresh Homemade Pasta
From our “Oodles of Noodles” Kitchen Academy box, which also includes more recipes, activities, and stickers glorifying the great global noodle.
- 1 cup durum or bread flour
- ¼ teaspoon kosher salt
- 2 large eggs
Add the flour and salt to a large bowl and stir until mixed. Make a deep well in the center of the flour.
Note: Durum and bread flour are high in gluten, which makes for chewier pasta. You can use all-purpose flour for this recipe, but the dough might require extra kneading.
Crack the eggs and pour them into the flour well. Beat gently with a fork, keeping the eggs within the well.
Slowly stir the flour into the eggs, adding small amounts of flour, until about half the flour has been mixed with the eggs. By hand, mix the rest of the flour into the egg mixture until all has been combined. Form the dough into a ball. If the dough is too dry and crumbly, mix in 1 tablespoon of cold water.
On a clean work surface dusted with flour, knead the dough for 5 to 10 minutes, until it’s smooth and springs back when you poke it. Shape the dough into a disc and wrap it in plastic. Set the dough aside to rest for 30 minutes.
Unwrap the dough. Using a floured work surface and rolling pin, roll the dough into a long rectangle. Fold the rectangle twice, give it a quarter-turn, and roll again. Repeat this rolling-and-folding process once or twice more, until the dough is smooth and very thin.
Note: You can also use a pasta machine.
Dust the dough with flour and use a pizza cutter to cut into pasta shapes. To make long noodles, roll the dough up like a cigar and cut it crosswise, then dust the strands with flour. Cook immediately or dust well with flour and let dry for 30 minutes, then cover and refrigerate for up to 2 days.
Cook 60 to 90 seconds in salted boiling water. Drain and toss with your favorite sauce!