- One of the reasons I love making pasta from scratch, is I can customise it the way I want. Here, I decided to add some caraway seeds to the pasta dough for more flavour.
- If you have a good food processor, just place all your ingredients in and let your machine knead for you using the dough attachment. While using a food processor is easier, I just love making pasta by hand. It’s always great fun and I have more control of my dough with my hands.
- Use a fork to lightly beat the eggs in the middle of the well and slowly incorporate more flour to the eggs before switching to use your hands. Don’t panic if your well breaks and eggs spill out. It really doesn’t matter. Just reign the eggs in and continue.
- Unless your dough is so dry it’s falling apart, hold off on adding water until after about 5 minutes of kneading. Because your dough may be quite dry in the beginning, it may be difficult to know whether or not to add water. A good rule of thumb is to give it a bit more time before adding some water. Your dough becomes easier to work with and slightly more pliable after about 5 minutes of kneading (don’t expect the dough to feel drastically different because it won’t, but you will notice a difference)
- Only add water in the beginning (a teaspoon at a time) if the dough is too dry to hold together
- You don’t want a dough that is too wet before it rests. When your dough is getting some well deserved rest, it will release some moisture so don’t fret about your dough feeling dry before it rests. As long as the dough holds in one smooth piece by the time you finish kneading , you’ll be fine.
- While I was making pasta for this blog post, my pasta dough turned out too wet. Although I measured the ingredients out precisely, variables like the size of the eggs or humidity may affect your dough. I suspect my eggs were the culprit as they were really large but it is a great opportunity for me to show you what a pasta dough that is too wet looks like! If the dough sticks to your hand while kneading, it is too wet; add flour, a tablespoon at a time. It should look like this
Post Resting-Rolling and cutting
- You will need quite a bit of space for rolling and cutting of your dough so don’t make the mistake of setting aside a small counter space.
- When rolling, you want to roll your dough until its really thin. If you can see your fingers ‘through’ the dough like this, you’ve done a great job. If you have a pasta machine this bit is easier and faster but your rolling pin will get the job done too.
- Another thing to keep in mind when rolling and cutting, your pasta will absorb some of the cooking water so when you roll the dough to your desired thickness, keep in mind the end result will be slightly thicker.
- When cutting your pasta, make sure you use a sharp knife if you are cutting by hand.
- After you cut your pasta, roll the pasta in some flour so the pasta doesn’t stick together before cooking
- Fresh pasta cooks a lot quicker than store bought pasta so keep your eye on it. It typically takes about 2 minutes or less to cook fresh pasta. That being said, taste the pasta , and take it out when it reaches your preferred doneness.