Fresh Homemade Pasta

Homemade PastaFor over one year now, yes folks, for over 12 months, I have been itching to get a pasta roller. I had my eye on getting the attachment for the KitchenAid but decided against it because I could not come to grips to spending over $150.00 for the darn thing. Last year my in-laws were so kind to get me a gift card to Williams-Sonoma, and as I browsed over the course of the last twelve months, I was still undecided on getting the Imperia Pasta Machine, but then a few weeks ago, I gave in. I am now the proud owner of the Imperia Pasta Machine! I couldn’t be happier. Now sure, you Italians and chefs might be thinking, why not just crack a few eggs in a flour well and do it by hand…. but not this guy. Remember now that a gift my parents gave to me in highschool was the KitchenAid (I couldn’t be happier to this day), so I am able to use my dough hooks to whip up a simple egg dough to begin my noodles. Even chat, let me tell you how you can get some killer, fresh noodles on your plate in no time.

Dough Ingredients:

  • Roughly 2 cups of all purpose flour
  • 3 eggs, lightly beaten
  • Pinch of salt

Begin by mixing these ingredients to form a dough. Now if you have never made dough before, you don’t want it to wet, or too dry, but somewhere in the middle. Once you have your dough formed, lightly flour your working surface, and knead the dough for a few minutes, until nice and soft. Cover with plastic wrap and set aside for roughly 20 minutes.

In the meantime, I got my pasta roller ready by attaching it to my counter, and lightly flouring the roller, and cutters.

When you are ready to get the dough into a pasta state, start by lightly flouring your work surface again. Cut the dough in half, and keep one half covered with the plastic wrap so it does not dry out. Now with your rolling pin, roll the dough out, thin enough so it can be fed to the widest slot on the pasta maker. Feed it through by cranking the arm, and using your other hand to guide it out.

Next, fold the sheet of dough into three sections, then lightly flour, and roll it out again before feeding it into the same wide slot again. You repeat this process 10 times, until the dough is nice and smooth.

Next roll through each notch, counting up from 1, and going until 5. My pasta maker goes to 6 would would make a really thin pasta sheet. If your sheet gets too long, and mine did, just cut it in half, and work with the other half.

Homemade PastaNow that your pasta sheet(s) are ready, on a large pan lined with parchment paper, add a light dusting of semolina flour. Cover with another sheet of parchment paper, and continue this process (paper, pasta, paper, pasta, etc) until you have no more pasta sheets. I covered the pan with a large towel and let the pasta wake up, for an additional 20 minutes or so before I took them through the cutter.

The cutter is the same process. You basically feed the sheets of pasta through the cutter. I have a thin spaghetti and a fettuccine sized cutter. My preference tonight was the fettuccine. Roll your sheet through the cutter, and with your other hand guide the pasta onto a plate or tray. I lightly floured the fresh cut pasta and carefully pulled some of it apart. Repeat this process until you are finished.

Now, here are your choices. Cover and refrigerate for up to 3 days before cooking, or do what I did, and get a large pot of boiling salt water going, and cook them for only 3-4 minutes. Yes folks, the beauty of fresh pasta is not only the reduction in cook time but also the freshness of the bite.

I plated mine with homemade red sauce without meat, and a bit of parmesan cheese. Trust me, this is fun to make, and worth every second. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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