How to Make Pasta
I want to show you how to make your own homemade pasta. I’ll share both the basic pasta recipe and also my favorite spinach pasta recipe.
Normal Pasta Ingredients:
Making normal pasta is super simple. For two people, use 2 eggs, 1 cup of all-purpose flour, and 1/4 teaspoon of salt. For four people, double it to 4 eggs, 2 cups of flour, and 1/2 teaspoon of salt. Got it? Skip the below food processor step, and just pour the flour in a mixing bowl, make a well, drop in the eggs & salt, and then mix with a fork until if forms a stiff ball. Then skip down to the directions on how to press the pasta through the pasta machine.
Spinach Pasta Ingredients:
Cook Time: 5 min, Yield: about 1 3/4 pounds fresh pasta, Times: Prep 20 min, Cook 5 min, Total: 25 min
- 5 ounces fresh spinach, blanched and squeezed dry (see below)
- 1 pound all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 6 large egg yolks
- 1 tablespoon extra-virgin olive oil
Blanch the spinach by dropping the leaves in a pot of boiling water for 30 seconds. Quickly remove the leaves with a slotted spoon and stop the cooking by dropping them into a bowl of ice water. Remove the leaves from the ice water bath and squeeze out all the water in between two plates. Combine the blanched spinach, flour, and salt into a food processor and process until well mixed. Make sure that you use a dough blade to incorporate the ingredients.
With the food processor running, add the egg, egg yolks, and olive oil through the feed tube, and continue to process until it resembles thick wet cornmeal, about 2 minutes.
Take a handful of dough at a time and form it into a firm baseball-sized ball. Prepare each dough ball by rolling them into a rectangle with a rolling pin. The width should match the width of your pasta machine.
Once you have 3 or 4 rectangles, it’s time to run them through your pasta maker. If you don’t have a pasta maker, you can easily cut your rectangles into thin strips with a small knife. I peronally use the hand crank Imperia Pasta Machine. You can find it on Amazon for under $60:
I have also heard that the KitchenAid mixers have a nice pasta attachment that speeds up the process…I’ll have to try it out! But for now, I love my Imperia machine. I found a YouTube video of the pasta machine in action, so click here if you want to check it out.
Different manufactures will have varying methods of rolling out the pasta in their machines, but you basically start out by rolling the dough through the machine at the thickest setting. I keep a large floured cutting board against the machine to prevent sticking.
You will continue to fold the dough in half & in fourths, and run it through the machine on progressively thinner settings. The dough eventually becomes more and more smooth.
Once you have run the dough through the machine for the recommended number of times (see your manual), then you’ll change the attachment and run the beautiful green dough through the pasta cutting attachment. I love the look and size of fettuccine noodles, but you can try different shapes. This is the part that will make you feel like a professional Italian chef!
With a small paring knife, cut the pasta into manageable lengths…somewhere around 12″. Measure it against a piece of boxed spaghetti if you want it to be a standard length.
Bring a pot of salted water to a rolling boil and cook the pasta until al dente, about 2-3 minutes.
Remember, cooking time should be much shorter for fresh pasta, so be sure to test the pasta in your mouth to see if it is ready.
Drain the spinach pasta in a colander and serve with whatever sauce tickles your fancy. I really love adding some chunks of fresh smoked mozzarella cheese, or grated Parmigiano Reggiano cheese. Whatever you do, don’t use normal supermarket mozzarella or parmesan.
Garnish with fresh basil, serve hot, and enjoy! Please comment below & let me know what you think of this recipe. I’ve included Amazon links below for all the equipment used in this recipe:
[amazon1] [amazon2] [amazon3]
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