The autentic homemade "PASTA"

Hello everyone! I am here ready to share with you the second most popular Italian recipe: PASTA! homemade pasta! have you ever tryed it? I am sure some of you have probably tasted it in some autentic Italian restaurants. Who doesn't love pasta?

This is a funny story, but when I first moved to the States many people told me that their favorite Italian plate was "fettuccine Alfredo".... I know fettuccine are awesome, but.... what is the Alfredo sauce????? Yes I am serious, Alfredo is an autentic american invention, because trust me, I have been living in Italy for 16 years and I have never heard of the Alfredo sauce before. I thought this was pretty funny.

Anyway here is the recipe for making homemade pasta. It is so easy and quick that you will not buy dry pasta at the grocery store anymore.


Ingredients - makes 600g

400g of 00 flour
½ tsp salt
4 eggs
The doses can vary depending on how many people you have to feed, but make sure to use a 60 grams egg for every 100 grams of flous. If the egg is more than 60 grams you should add a little flour.

In Italy I used a different kind of flour to make the pasta dough, called "farina di grano duro". Since this kind of flour doesn't exist here I simply use the basic flour, and it actually works just fine.

To make the dough I usually use my Kitchen Aid, which I love, but if you don't have it you can simply use a bowl and mix the three ingredients together untill you get a pretty hard ball. Usually the hardest it is the dough the better your pasta will taste when is cooked.

Wrap in cling film and rest in the fridge for one hour before using. The dough will keep for up to 24 hours in the fridge if wrapped tightly first in cling film and then in foil.

Once you have your dough you can make a lot of different pasta shape. My favorite are the " fettuccine" or "tagliatelle". To do that you simply have to cut the dough in half and roll it one half at a time on a lightly floured surface until as thin as you want it. This is quite hard, because the dough is so stiff, but possible.

Then, to cut it into ribbons, roll the pasta into a pinwheel and, using a sharp knife, slice into strips 8-10mm thick.
Done! When you want to eat it, bring a large pan of salted water to the boil and cook the tagliatelle for 3-4 minutes until al dente!


I have to admit that I have the pasta maker accessory for my kitchen aid since we have to make pasta for a very large family, and do it by hand will be too hard and too long. But it's defenetely possible if you don't have to feed 8 hungry stomachs all the times!!! 

This time I prepared a delicious and classic "ragù" to dress my pasta which is simply the Italian translation for tomato sauce with meatballs. 

Of course my ragù was made from scratch with the best fresh ground meet and fresh tomato sauce, but this will be a future recipe that I will post. Although you can simply dress your pasta with some melted butter and spices ans the result will be just awesome. You don't really need a super elaborated sauce when you have the perfect taste of HOMEMADE PASTA! try it during the week end, surpise your family and let me know if they loved it!