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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks. Ingredients:
1 egg |
1 tablespoon water (cold) |
1 teaspoon olive oil (extra virgin) |
1/2 teaspoon salt |
1 -2 cup white flour |
Directions:
1. Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
2. Combine the first 4 ingredients and whisk together well with a fork.
3. Add 1/2°C flour and mix with the fork until all lumps are gone.
4. Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
5. Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
6. Allow it to sit for 30 minutes.
7. Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
8. Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
9. Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
10. Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
11. ->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.
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