Homemade pasta

I think it's fun to make pasta myself. We went to buy a pasta machine a few years ago, but if you do not have it, you can use a quail and a pizza cutter. You do not get spaghetti then, but you can make many other pasta varieties.

This recipe is suitable for 4 people.

250 g wheat flour, preferably durum wheat or fine pasta flour

1⁄2 ts salt

2 egg

2 egg yolks

Sift the flour into a small pile on the table and make a pit in the middle. Pour eggs, egg yolks and salt into the pit. Mix the ingredients together with your fingertips. Carefully mix in a little and a little flour until everything is mixed.

When almost all the moisture has been absorbed into the flour, everything is gathered into a dough, which is kneaded for at least 5 minutes. The dough is a little hard at first, but as you knead you will feel that it becomes smoother and easier to work with.

The pasta dough is finished when it is soft, elastic and warm. If it seems sticky, add a little more flour. It can be left in the fridge for a few hours before it is to be used, but then it must be allowed to rest at room temperature for 30 minutes. before use.

Wrap the pasta dough in plastic wrap and let it rest for a minimum of 30 min. before it is rolled out or run through the pasta machine.

Unpack the pasta dough and lay it out on a flat surface with a little flour on. Form the dough into a square with a slightly smaller width than the opening of the pasta machine. Place the machine on the thickest notch and crank the dough through. Put the pasta machine one notch thinner each time the dough is cranked through, until it has passed through at the thinnest setting or as thick as you want it. If you make lasagne plates, you can divide the dough into suitable lengths now. If you want spaghetti, run it through the spaghetti part of the machine. You can also cut fine tagliatelle strips with a pizza cutter.


Now the pasta is ready for cooking, but you get the best result if you let it dry for a few minutes first.

The cooking time depends on what you have made, but a maximum of 5 minutes for taqgliatelle. I recommend that you taste along the way.

If you are going to use the pasta plates in lasagne, do not cook it first.

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