Can I tell you a secret? Sometimes I lack all confidence in the kitchen. It’s true. Sometimes a project will keep me up at night. Sometimes the ingredient list will just baffle me. Sometimes I hold my breath as I incorporate the ingredients, or I second guess myself and reread the recipe with every turn of my spatula.
It’s the absolute truth. Sometimes I just need someone to hold my hand through a new recipe… or I at least need to be allowed to throw my hands up and call uncle at any point during the process.
I tell you all this so you know that when I stepped in the kitchen to make pasta this past weekend… well… I was totally intimidated. I wasn’t sure I could pull this off.
I know… I know… everyone was telling me how easy it was. Frankly, I was convinced they were liar liarpants. For real. Handmade pasta!? Easy? Not possible.
Well, let me be honest. Pasta isn’t as entirely easy as everyone would have me believe. That’s not to say it’s impossibly hard…. not at all. For me, making pasta by hand just involves a little talking to myself, a big area where I could throw flour all around, a rolling pin and willingness for a good arm work out, and a few hours set aside for doughing… mostly just patting it, talking to it, and walking around the house showing it to whatever family member would pay attention to me.
The end result is beyond… BEYOND comforting. The process was super satisfying, and really? So Much Fun! Pasta! I made pasta! Daaang! I’m going to go ahead and pat myself on the back for this one. Don’t mind me… I’ll be done in a minute.
Pasta is pretty straight forward. Flour and eggs, mixed, rolled, cut and boiled. But. And there’s always a but. What kind of flour do you use? There’s 00 flour. There’s semolina. There’s all-purpose flour… and don’t even get me started on the combinations! I used all-purpose flour because I wanted to experiment with a recipe that you could easily replicate at home. We’re in this together, right?
There is one thing worth noting…. this one is a big deal. Pay attention to egg size with this recipe from Mario Batali. All of the baking recipes that I post call for large egg. Large eggs are standard baking practice. This recipe calls for extra-large eggs. You’ll need that added moisture. It’s important.
Here’s a snazzy step-by-step followed by the recipe and official instructions. Yea? Yea!
Six eggs and a dash of olive oil in a flour well. Things are about to get good.
Whisk up the eggs and slowly bring in the flour. Cool. I’m totally playing with my food!
Coming together. Getting there!
This might just be a ball of dough! Almost! Dang I’m good. Confidence is growing.
I had a lot of the initial 5 cups of flour left over. I decided that was ok. I dumped the excess in the trash. So there.
The sixth and final cup of flour got sprinkled on the counter and put to work inside the pasta dough.
But I even had some of the last cup of flour left over!
Excess flour is fine fine fine! Look how pretty this dough ball is!
After a 30 minute rest it’s time to roll this beast out. Roll and roll and roll….
and roll and roll… until I just couldn’t roll anymore. Then it’s time to slice.
Slice and slice and slice and slice.
What do you think? Your turn?
Want a little YouTube courage? I watched this video before I started my pasta adventure. It was nice to see a visual.
Homemade and Handmade Pasta
recipe from Mario Batali
serves 6
5 to 6 cups unbleached all-purpose flour or bread flour
6 extra-large eggs
3/4 teaspoon extra-virgin olive oil
Make pasta dough:
Put 5 cups flour in a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with fist. (The outer wall should be 1 1/2 to 2 inches high.)
Break eggs into well and add oil. Beat eggs and oil together with a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).
Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky; you will have flour left over.)
Set dough aside and scrape up and discard flour from work surface
Lightly reflour work surface using some of remaining cup flour and continue to knead dough, reflouring hands often, until smooth and elastic, about 6 minutes more. (Dough should still be slightly tacky.)
Form dough into a ball, then dust well with flour and wrap in plastic wrap. Let dough rest 30 minutes at room temperature.
Rolling out the Pasta:
Here’s where the arm work out comes in.
Unwrap the dough from the plastic wrap. If the dough is sticky.. mine was… just dust it with flour. Cut the dough in half, put half on the big clean counter where you’re going to roll the pasta out, and rewrap the other half so it doesn’t dry out.
Lightly dust your work surface with rice flour or a little bit of all-purpose flour. Slowly and evenly begin to roll the dough out. Flip and twist the dough on the counter top to ensure that it isn’t sticking. If spots are sticking, lift the dough and lightly dust the surface with flour and continue rolling.
How thin do you need to roll the dough? Thinner than you think, it’ll plump up when cooked. I rolled mine thin enough so that I could vaguely see a magazine cover when placed under the dough. It should be thin enough to see something under it. Yea?
Once rolled out, take a pizza cutter and cut strips in your desired thickness. I made fettuccine sized noodles, but you can go just thinner for linguine or fatter for pappardelle… or even fatter for lasagna noodles. Just eyeball it if you have a steady hand. You can do it!
Once sliced, I loosely piled up the fresh noodles with just a bit of flour so they didn’t stick. I re-floured and fluffed them every once in a while just to make sure they didn’t stick. Loosely cover the cut noodles with plastic wrap and begin to roll and cut out the other half of dough.
Don’t want to cook your pasta right away? Want to store it? Here’s how!
Cooking your Pasta:
Once all your pasta is rolled and sliced, bring 8 quarts of water to a boil. Add 2 teaspoons of kosher salt to the boiling water and add half of the cut pasta. Cook for 1 or 2 minutes until al dente. Remove cooked pasta from boiling water with tongs, and drop in the other half of cut pasta to cook. Drain all of the cooked pasta in a colander. Do not rinse.
Sauce? How about a big ol’ Bolognese? Recipe coming soon!
{ 86 comments… read them below or add one }
Wow, Joy you made pasta! And not only that you made it look like I could make pasta!! I’ve heard a leader is someone you would follow somewhere you would not go by yourself. That’s you Joy, and right now you’re leading the way to PASTA!!!
you’re just inspirational! ;)
You mean no pasta maker required?
I always thought you absolutely needed one of those.
Definitely having a go at this very soon!
Wow – pat on the back well-deserved. You make it look so easy though, you’re inspiring me to give it a go as well!
Mm mmm. Homemade pasta. I don’t make my own, but remember my mom making it when I was young. I think she cheats and uses some sort of machine, though. Doesn’t matter – it still beats the dried kind!
Joy, you have mad skills in the kitchen.
I have the pasta roller for my KA and haven’t tried it yet… Just might do that this weekend! Thanks!
I think one of those snazzy KA attachments is my Christmas gift to myself.
Ive made homemade pasta only a handfull of times and have to say any woman who hand cuts and rolls her own pasta is a good woman!! Joy this is wonderful, thanks so much for the inspiration and sharing!
Great Joy!! For the first time a blog to report handmade pasta!!! It’s scaring, isn’t it? But at the end (and with a bit of practice) it’s totally easy and rewarding! My recipe doesn’t call for oil or for large eggs, but I think it doesn’t matter at all!! Once you are able to make your own fresh pasta… who could stop you? and there are a lot of different size and shapes to fool around!
enjoy
Martina
Thank you soooo much for posting this. I’m having a Pasta Party next month and have been agonizing about making my own pasta. I don’t have a pasta machine so I’ve been wondering if it’s possible to do by hand and how hard it would be. You make it look so easy. Of course I’ll do a trail run but this makes me just want to get out there and try it. Your step by step instructions help a ton. Thanks again!
I’m glad to see I don’t need a pasta roller to make pasta – I’ve been wanting to try, bud didn’t want to invest in the gadget – but a good ole rolling pin I have! Thanks Joy! It looks delicious!
Never tried it, I was never sure the difference would be worth the effort — but you’ve awakened inspiration to give it a whirl!
Ohhhh, thank you for the post, Joy! I bought a pasta machine only last week and have plans to try it out this weekend, so shall use your recipe when I do! Thinking of doing ravioli though, any tips on fillings?
fillings! how about spinach and homemade ricotta? mushroom? some yummy braised meat?
Homemade ricotta? That sounds like another recipe I will have to try! Was thinking of doing herbs and cheese mix, so ricotta is a definite option.
Making pasta is one of my favorite things to do. I didn’t believe anyone either when they told me it was easy. I have the Kitchen-Aid attachments to play with – that’s when pasta is reaaaalllly easy!
Oh Joy, this looks just incredible!! I’ve always wanted to make homemade pasta but thought the pasta machine was an essential bit of kit (that I really didn’t want to buy) so how exciting to see that it can be made by hand!! I think I’m going to give it a go this weekend. Thank you so much!
Thank you for the recipe and encouragement! I’m currently tackling my bread baking skills, so this suddenly sounds much more doable. Maybe we’ll have fresh pasta later this week. If it’s truly that simple, do I really want that attachment for my Kitchen-Aid?
WELL DONE!
I make pasta often – thanks for sharing about how to store it!!!
Hand rolling your own pasta can be difficult, especially if you think you might lack the arm strength. A trick though, work with smaller sections. This is especially a good tip when making homemade ravioli and your want it super thin. When I make ravioli, I cut a shape much smaller than I need and then roll it out to the thinness I want. This could easily work when making all sorts of pasta.
I have been wanting to make homemade pasta forever. This is so inspiring. :)
Seriously you made making pasta look easy! I will give it a shot but I am doubting it. I have always wanted to make pasta. Thanks!
I really need to try this now! I love pasta, but I’ve always figured that since it’s so cheap to make, I haven’t bothered. But I think it’s something I need to try out, just to say I MADE PASTA! This post helps a lot, to get me going!
* so cheap to BUY….
I love homemade pasta, but I hate cleaning the pasta machine! Great pictures.
I just made homemade pasta a few weeks ago and was afraid as well but it ended up being AMAZING! I used a rolling pin also just because I wanted to see if I could actually do it before buying a pasta roller!
I’ve been wanting to make homemade pasta for awhile now. Hmm, can I really tackle macarons and pasta in the same week?
wow! macarons and pasta in one week? you’ll feel seriously accomplished! go for it!
My hero. Thanks so much for making it look do-able.
Wow, you make that looks so easy! You rock! I need to try this!!!
Congratulation on your success. The taste and texture of homemade can’t be beat.
Mimi
I was always worried about making it myself! Not anymore! You are amazing.
Layla N.
(Click on my name for the website I mentioned reviewed wines…helped me to figure out what wine to have with this new addition to my arsenal – HOMEMADE PASTA!)
Would 7 large eggs work instead of the 6 extra large eggs? Just curious…
eggs eggs eggs. i’m afraid this a good question that i don’t have a good answer for.
You are such a brave girl… I would use the pasta attachement to a stand mixer to do this, not everything by hand :)
joy oh joy, you’ve got some serious skills!!!!!!!!!!!! and inspirational to boot! i’ll give myself a month to convince myself of the awesomeness of this idea, and then i will be making handmade pasta just like you!!
Hi joy :)
I’ve been meaning to do home-made pasta but it’s scares me, what if it doesn’t turn out right, then I have a lot of mess to clean.. ;)
thanks for posting this…I just might give it a try soon :)
I like your new site design, so neat!.. and I finally get to post a comment here, you have so many fans…me included! :)
P.S
so glad to see you at foodbuzz (I’m quite new there)
sorry for the long comment..
Wow, you rolled it out and cut it by hand? Bravo! I at least have a pasta roller for the hard work, but it looks like your batch turned out great!
hi joy
I think I may have put too many smileys in my first comment, didn’t know it will turn into emoticons ..please don’t post this, I just don’t know how to edit the comment that I submitted
thanks..nice day to you! :)
Thank you so much for this! I’ve always been (at the same time) of the mind that “fresh pasta can’t be THAT much better, can it?” and “I guess I’ll never know, because there’s no way I’m going to try to make it!” This entry makes it so not at all scary! Can’t wait to give it a try and see if my family notices the difference in the pasta.
I love your blog. You’re so real, and so helpful, and I love your happiness in everything you make. Plus, your oatmeal cookie pancakes have immeasurably increased the happiness level in my house. Thanks for being there and brightening each of my days.
Oh, homemade pasta! I haven’t tried this since I moved out of my parents’ house, with its giant marble counters. But you’ve inspired me – I think I’ll make butternut squash ravioli tonight!
Great job! AND you did it without a pasta machine! Nice arm strength girl ;)
Hi Joy,
You are pure inspiration! not only for homemade pasta but for life lesson! love your blog !!
The first couple of times I made pasta I rolled it out by hand, and that is definitely the hardest part, but doable. I love the KitchenAid roller – makes it very, very simple, and it’s very worth it if you love the homemade pasta. I like making it – it is such a beautiful dough.
I LOVE making pasta! So much fun & so rewarding!
I’ve made homemade pasta three or four times now and have never been able to get my noodles as thin as yours! I’m so jealous; they look beautiful! I’m surprised that this was your first making them. You did a wonderful job.
Joy, I love making homemade pasta! I usually use the dough to make really yummy raviolis, but the other weekend I made noodles and they were delicious. You are so right, the texture and taste are just so fresh and comforting.
Mmmm, pasta. Can you ship in the LA area? That’d be nice.
Wow! My great grandfather had a pasta factory, and I’ve always been ashamed that I didn’t know how to make it. But now you’ve solved that problem! Thanks!
…You’re incredible! :o) Seriously.
…I dunno if I could ever pull this off. There are just some things that I’m very weary of and making my own pasta pretty much tops that list…
…Was it tasty?
…Great job girl! Blessings too… :o)
…lol Yeah, I’m with #43 up there – do you ship? ;o)
I love the way you write. Each time I see a new post by you, I get so excited! Not to mention that I love to cook & am loving it more & more with every recipe & tip you post. Thanks for being great!
As an Italian Bambino, I remember my parents and I making handmade pasta together several times a year. I also remember this as being the best tasting of all the pastas we would eat. I recommend to anybody reading this to try this recipe, you won’t regret it! Thanks Joy!
You are a pasta goddess! Thank you for posting the step by step pictures; I definitely need the instruction…
Homemade pasta is on my list of things to try! Your experience with it reminds me of my experience with my first pie crust. Lots of talking to myself, lots of nerves, and lots of questioning that phrase, “easy as pie.” Now it’s already feeling old hat, though, so I bet pasta will be the same for you :)
I’ve never made pasta but this doesn’t look too bad and requires no pasta maker! Thanks for the recipe! I must try it.
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