Making fresh pasta at home might seem like a daunting task, and while it is time consuming and with definite effort involved, it is not all that difficult and you will be handsomely rewarded for the extra work. Fresh pasta is not a replacement for the dried, factory produced pasta you find on the supermarket shelves. They each have a unique texture and consistency and work better with particular types of sauce. That being said, you are really missing out if you limit yourself to dried pasta. Good fresh pasta is much lighter in your mouth and absorbs sauces, especially those made with butter or cream.
Only 2 ingredients are required to make fresh pasta, flour and eggs. Some people add salt and/or olive oil, but I find that they are unnecessary and stick with the basic recipe. Once kneaded, fresh pasta can be made using one of two methods, rolling out the dough by hand using a wooden pasta rolling pin or passing it through the rollers of a hand cranked pasta machine . Here we will concentrate on using one of those old fashioned machines.Print