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Ingredients

This document provides a step-by-step guide to making homemade pasta from scratch, including ingredients and detailed instructions for preparing the dough, rolling it out, cutting it into various shapes, and cooking it. Key ingredients include flour, eggs, salt, and optional olive oil. Tips for enhancing flavor and storing fresh pasta are also included.

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cjcardino24cyber
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30 views2 pages

Ingredients

This document provides a step-by-step guide to making homemade pasta from scratch, including ingredients and detailed instructions for preparing the dough, rolling it out, cutting it into various shapes, and cooking it. Key ingredients include flour, eggs, salt, and optional olive oil. Tips for enhancing flavor and storing fresh pasta are also included.

Uploaded by

cjcardino24cyber
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Making homemade pasta from scratch is easier than you might think!

Here’s a step-by-step
guide:

Ingredients:

●​ 2 cups (250g) all-purpose flour or "00" flour (for a smoother texture)


●​ 2 large eggs
●​ ½ teaspoon salt
●​ 1 tablespoon olive oil (optional)
●​ Extra flour for dusting

Instructions:

1. Prepare the Dough

1.​ Make a flour well: On a clean surface or in a bowl, make a mound with the flour and
create a well in the center.
2.​ Add eggs and salt: Crack the eggs into the well, add salt, and optionally olive oil.
3.​ Mix gradually: Using a fork, whisk the eggs while slowly incorporating the flour from the
sides.
4.​ Knead the dough: Once the mixture thickens, use your hands to knead for about 8-10
minutes until the dough becomes smooth and elastic.
5.​ Wrap and rest: Wrap the dough in plastic wrap and let it rest at room temperature for
30-60 minutes. This helps relax the gluten.

2. Roll Out the Dough

1.​ Divide the dough: Cut the dough into smaller portions for easier handling.
2.​ Flatten with a rolling pin or use a pasta machine. Roll out the dough to your desired
thickness (about 1-2mm).
3.​ Dust with flour to prevent sticking.

3. Cut the Pasta

1.​ For Fettuccine or Tagliatelle: Fold the dough loosely and slice into strips.
2.​ For Spaghetti: Use a pasta cutter or a pasta machine attachment.
3.​ For Ravioli: Place small portions of filling on one sheet, cover with another, and seal
before cutting.
4.​ For Lasagna: Cut into large rectangular sheets.
4. Cook the Pasta

1.​ Bring a large pot of salted water to a boil.


2.​ Add the fresh pasta and cook for 2-4 minutes (it cooks much faster than dried pasta).
3.​ Drain and toss with your favorite sauce.

Tips:

✔ Use semolina flour for dusting to prevent sticking.​


✔ Experiment with flavors by adding spinach, herbs, or squid ink to the dough.​
✔ Store fresh pasta in the fridge for up to 2 days or freeze for longer storage.

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