Easiest Homemade Pasta in the World
- Salt to taste
Homemade pasta is easy. You don’t need a machine or any drying contraptions, unless you’re seriously into Italian food in bulk.
Make it like Nonna does, the way all Nonnas did back in the old days without any of today’s tech conveniences. By hand. The kneading time doesn’t take that long, at least, not as long as bagels.
What you want is to look at the dough as it’s coming together. No exact measurements, no staring at the clock. The dough. Just the dough.
Get some flour, depending on how much pasta you want to make. But I suggest you make them in small batches, one batch at a time — unless you have a huge counter and a long rolling pin. About a cup of flour (I use AP, because I don’t have 00 or semolina).
Mix a little salt in with the flour if you want. This isn’t necessary. I’d say, about a cup of flour to ½ teaspoon of sea salt.
Make a heap with the flour, then a well in the middle for the egg(s), depending on the amount. It doesn’t matter how many. It’s about ratio, more flour than eggs, and whatever you have leftover.
With a fork, lightly, gently beat the egg in the middle of the well, gradually scooping a little more flour each time. As the dough comes together and the egg is mostly absorbed, use your hands to pull it together into a workable ball. If it’s still dry, add a teeny bit of water, or even more egg, until it’s workable.
Knead until the dough goes from scraggy to smooth. It takes just a few minutes, maybe 3-7. Let the ball of dough rest for 30 minutes.
Roll out dough as thin as you can. Take your time to coax it out, turning the dough to keep it from sticking on the counter. Here is where you can add flour, top and bottom, as you roll. Once you’ve rolled out the dough to your desired thinness, roll it up loosely, then slice into noodles. The wider the cut, the wider the noodle. Unravel gently and toss with flour.
You can totally boil the pasta now, freeze it for later, or leave it sitting and drying naturally until you’re ready. When the pasta rises to the surface, it’s ready. But check to ensure it’s al dente or slightly over. Took me about 3 minutes. Sometimes it’ll take 2 minutes.
If you don’t have eggs, you can still make this, with just flour and water, and a little kneading.