fresh handmade pasta

fresh handmade pasta
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp

Meg teaches cooking and baking for kids, teens & adults from her kitchen to yours! To find out more information or to register for classes, click the button below!

Making your own pasta can seem intimidating, but it’s actually pretty easy and SO incredibly delicious. TIP: Get yourself a pasta machine that clips onto the counter, they’re inexpensive and definitely a time saver in the end! 

TOOLS MEG USES IN THIS RECIPE

*Some of these products contain an affiliate link to Amazon. By no means do you need these exact products but we wanted to provide links. As an affiliate I earn a small commission if you purchase through one of my links at absolutely no additional cost to you.

Pasta roller

Rolling pin

Bench scraper

Half sheet pan

Parchment paper

fresh handmade pasta

Making your own pasta can seem intimidating, but it’s actually pretty easy and SO incredibly delicious. TIP: Get yourself a pasta machine that clips onto the counter, they’re inexpensive and definitely a time saver in the end! 
Course Main Course
Cuisine Comfort Flavour
Keyword fresh handmade pasta, homemade pasta dough
Servings 4 -6 servings
Author Cook with Meg

Equipment

  • Pasta roller
  • Rolling Pin
  • Bench scraper
  • Half sheet pan
  • Parchment paper

Ingredients

  • 2 cups flour
  • 3 large eggs room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp water or as needed

Instructions

  • This first step can be done directly on the counter (old school) or in a large bowl. 
  • Let’s go old school: Gently measure out your flour onto a clean workspace and make a nest or a well in the centre. 
  • Very carefully crack your eggs down into the well. 
  • Add your oil, add your salt. 
  • Have a little water on hand, but our goal is to not have to add any. **if you end up adding a touch it’s ok, it’s TOTALLY dependent on room temp, altitude, etc. 
  • Use a fork and break up/whisk the egg mixture and then slowly, bring the flour into the egg mixture. If it collapses mid incorporation, it’s ok, just catch the egg before it rolls off the counter!
  • Drop the fork and now let’s use our hands! 
  • We want to now bring this all together into a ball, it will be shaggy and dusty and that’s ok. 
  • Set a timer (GET READY) because now we get to knead it for about 10 minutes until it goes from shaggy to super smooth. 
  • If it continues to be super dusty, dip your fingers in a little water and add to the kneading. 
  • If it feels too sticky, add a tiny more flour, but remember every bit of extra flour you have on the counter, means it’s going into the dough, and will make it more dry. 
  • Once it’s kneaded and smooth, cut into 4 pieces then wrap in plastic wrap and let hang at room temp for about 30 mins to relax. We’ve just done all this work to develop the gluten, we need to let the flour continue to hydrate and the gluten to relax.

TIME TO ROLL

  • Unwrap one disc at a time and flatten with your hands or a rolling pin until it’s about ½ inch thick
  • Run the dough through the pasta roller 3 times on level 0 or 1 which is the widest setting then turn to the next setting.
  • Run the dough 3 times through setting 2.
  • Run the dough 3 times through on setting 3.
  • Is your dough starting to look raggedy on the edges? It might be time to laminate it. 
  • WHAT DOES LAMINATE MEAN? It basically means making a tri-fold of your long piece of dough, then re-running it through the widest setting on the machine, to help tuck in raggedy edges, etc. Do not laminate or trifold past the 3rd setting. This means, you can tri-fold in the widest setting (0 or 1), then again on setting #2, and #3, but then stop doing it. Remember each time you switch to a new setting, that opening is getting more narrow. If you’re constantly tri folding your dough, it will be too thick to pass through.  
  • Once you’ve run it through levels 1, 2 and 3 (3 times each), it’s time to finish all the settings, but only pass your dough through one time each per setting. You might not even need to go ALL the way, just pass through until you can almost see your fingertips shadow through the dough. TIP: FETTUCINI IS LEVEL 6 ish. 
  • Guess what. You’ve just made homemade pasta. 
  • Time to cook it? Now you can either keep them as flat sheets to use in lasagna or ravioli, or run them one last time on the cutter, at whichever setting you wish.(ie spaghetti, fettucini, etc).  
  • If you run it through the cut pasta setting, gather up the strands and make little nests on a sheet pan, dusted with a little flour then covered with a kitchen towel.
  • If boiling the pasta, make sure it’s a nice big pot of salted boiling water for 1-2 mins. It does NOT need long to cook! Sauce accordingly and enjoy! 
  • If you want to wait to cook the pasta later, make sure you dust with flour and cover with a clean kitchen towel.

Want more dinner ideas, AKA din-spiration?

Did you love Fresh Handmade Pasta? Why not try Gingerbread Pudding Cake!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

Recent Recipes

Next Level Shepherd’s Pie

Shepherd’s Pie. Cozy, comforting with a twist. Creamy mashed potatoes blanketing corn and carrots with a delicious ground chicken filling. TOOLS + INGREDIENTS for Shepherd’s

Read More »

chicken marsala

Chicken Marsala has got to be one of the most flavour packed, comforting dishes there is. Tender medallions of chicken, blanketed in a deep, rich sauce.

Read More »

Join the weekly scoop!

Want our weekly scoop of Cook With Meg? Every Tuesday receive a kitchen tip, recipe and more!

follow on instagram!