This was the first time making the pasta from scratch. I was surprised how easy it was. I started making the dough in a food processor, then kneading by hand until smooth. Next, I broke out my KitchenAid pasta attachment, and made fresh homemade fettuccine and spaghetti.
I know fresh pasta can be stored, but it's still best to use right away. So I made fettuccine with pesto the same day I made the pasta, and spaghetti with creamy pesto shrimp the next day. Making homemade pasta is well worth the effort. I don't think I'll go back to a box.
- 1 1/2 cups all-purpose flour
- 2 eggs
1. Place both ingredients in a food processor. Process until a soft dough forms.
2. Knead by hand on a lightly floured surface until the dough is smooth. Cover and rest for 30 minutes.
3. Divide dough into 4 pieces, pass each piece through the machine's roller on the widest setting. Fold the dough into 1/3 and continue to pass through the machine for a few times. Keep setting machine rollers narrower and narrower until the setting is set at #6. Then pass each dough sheet through a pasta cutter.
4. Flour the final pasta a bit so it doesn't stick to other strands.
5. Dry the pasta for 15 minutes, then refrigerate if not cooking the pasta right away.
Note: Fresh pasta cooks faster than dried pasta. It's only take 2-3 minutes.