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Hand made pasta is not really all that difficult to make if you have a few basics down. And even the basics can be learned in just a few minutes. With some thought and consideration of basic hand kneading, you can move like a pro. The kneading of the dough is as simple as pushing down on the dough with the palm of your hand and then pushing the hand forward and away from you (the dough should roll under the palm), with a repeat of the motion. You can then repeat the motion using the opposite hand i.e., right hand, then the left hand etc. Once you have the motion down after a few repeated attempts, it gets easier and is equivalent to ( I believe) riding a bicycle if you know what I mean. But first lets make the dough. I used one cup of flour for my recipe (serves 2). For larger batches you can double the amounts (recipe). Preparation of the dough:


1 cup all purpose flour

1 tbs olive oil

pinch of salt

Bench flour

2 whole egg’s

Counter top for prepping and kneading the dough or large cutting board.

Rolling pin

Chef’s knife

Start by placing the 1 cup of flour on the counter or cutting board and making a well in the center. (You can whisk the eggs in a bowl before adding.) To the well add the 2 egg’s and the 1 tbs of olive oil and pinch of salt. Start by breaking the yolk’s of the egg’s with your fingers, and incorporating the egg’s and oil gradually. Now start bringing the flour into the egg mixture with the hand  slowly without breaking the well, otherwise you will have run off and a bit of a mess, but hey, it’s all part of the learning process and part of the fun. Slowly you will notice that the flour and egg will start to become incorporated and sticky. Keep mixing it till all of the egg has be absorbed by the flour. If the mixture is too wet, add a bit more flour. If the mixture is too dry add another egg yolk only. (For this recipe 2 egg’s should be enough.)  Knead the dough till it is a smooth consistency and easily forms a ball. Cut the dough into 4 parts with a sharp knife. Roll each piece into a ball in the hands (like making meat balls). Flour the counter with a bit of flour (bench flour) to keep the dough from sticking to the counter or cutting board. Flatten the ball with the palm of the hand and using a rolling pin, roll the dough out and away from you starting at the center of the dough and never at the edge of the dough. Give the dough a quarter turn and roll out again, continuing until the dough is 1/8 inch thin.  Dust a light coat of flour to the flattened dough on both sides, with your hand and lightly massage it in, then roll the dough into a cigar shape and cut with a sharp knife into ribbons about 1/4 -1/2 inch wide. Unroll each cut piece and spread out onto a baking sheet over parchment paper or paper towel and sprinkle with a bit of flour and toss the pieces to keep them from sticking to each other. Done!