How to Make Homemade Pasta
Fresh Egg Pasta
2 ½ cups type "00" flour, plus extra for dusting
2 Tbsp. LeRoux Extra Virgin Olive Oil
- Pour 2 cups of the flour into a mound on a clean work surface or into a large bowl. With your fingers, gently make a well large enough to hold the eggs in the center of the mound. Crack the eggs into a small bowl. Add the oil to the bowl and then pour the egg mixture into the well. Using a fork, carefully whisk the eggs in the well. Use the fork to gradually draw the flour into the center until all of the flour is incorportaed and you have a shaggy mess of dough.
- Dust a clean work surface with flour. Transfer the dough to the floured surface and knead it until the dough feels smooth, 7 to 10 minutes. Add a little more flour if the dough becomes sticky or soft during kneading. If the dough feels too dry to come together, wet your hands with water and work the water into the dough until you reach the right consistency.
- Cover the dough with a large overturned bowl and let it rest for 30 minutes before rolling.
How to roll and cut the dough with the Marcato Atlas 150 Pasta Machine
Set the machine regulator to position 1, pulling it outwards and turning it so that the two smooth rollers are completely open. Pass a piece of the mixture through the machine while turning the handle. Repeat this operation 5 to 6 times, folding the dough over and adding some flour to the middle if necessary. When the dough has taken a regular shape, pass it through the rollers once only with the regulators set on number 2. With a knife, cut the dough crossways in pieces approximately 25 cm (10″) long. Insert the handle in the hole for the cutting rollers, turn it slowly, and pass the dough through so as to obtain the type of pasta you prefer.
Place the cut pasta on a table cloth or drying rack, and leave it to dry for at least an hour. To cook, bring a large pot of salted water to a boil to which you will add the pasta. Fresh pasta cooks in just 2-5 minutes, depending on its thickness. Stir gently and then drain the pasta once it has finished cooking (pro tip: Reserve ½ cup of the pasta cooking water. You can add some of the reserved pasta water to thin the sauce if necessary).