Did you know you can make fresh pasta with just 2 ingredients! Eggs and flour, that’s it.
Years ago we started making pasta from scratch because we saw it on a cooking show and it’s become a staple in our home. The kids request it all the time, and it’s really a lot easier than you’d think. It’s easy to make and it makes you feel like a gourmet cook!
Our pasta roller was a great investment, we originally tried to roll pasta out by hand – not easy! With the pasta roller and cutter my 2 year old can roll out pasta.
To make FRESH PASTA:
Combine in food processor and blitz a few seconds until crumbly
2 cups flour
Dump out on lightly floured surface and knead dough until it comes together and is elastic (if you push on it with your finger it will bounce back)
Set aside in Tupperware container at room temperature to rest about 20 minutes
On floured surface cut dough into 4 parts so it is easier to handle
Take 1 part and roll it out on a floured surface
Then place in pasta roller on biggest setting and work your way to desired thickness.
Ravioli needs to be rolled super thin but spaghetti needs to be a little thicker and fettuccine a bit thinner than spaghetti but not as thin as ravioli.
Once rolled to desired thickness, roll through cutter and voila you have spaghetti!
Or place sheets on floured surface and cut out circles for ravioli.
Add filling and either seal with water or beaten egg white and cover with another circle of pasta and pinch together.
Cook pasta in boiling water with salt until it floats, maybe a minute or two at most
One of my favourite SAUCES for homemade pasta:
Chop red and yellow pepper
Add lots of whole cherry tomatoes
Dice one red onion
Quarter 5 cloves of garlic
2 tspn olive oil
Combine in roasting pan
Drizzle generously balsamic vinegar over top
Bake at 400 for 35 minutes
Top pasta with roasted veggies, chopped fresh basil and Parmesan
One of my favourite FILLINGS for ravioli:
Peel and Chop 1 apple
Chop 1 butternut squash
Drizzle with olive oil
1 tspn salt
Roast in oven at 400 for 30 minutes
Combine in food processor with 1/2 cup feta
Top ravioli with toasted pine nuts or walnuts and butter melted with sage