Pasta is so much simpler to make than people online will have you believe. This is going to be ingredients, helpful notes, and clearing up a couple misconceptions real quick:
1. You don’t have to only use egg yolks when making a pasta dough. It can make a silky dough that’s rich in color, but for some people using minimum of 5 yolks to a recipe but not having a use for the whites isn’t realistic. If you have a use for the whites like merengue or omelettes, etc. then go for it, but you can totally just use whole eggs, people have been doing it for a long time and making great pasta.
2. You don’t have to only use a special flour like 00, you can use all purpose flour.
Don’t let the internet pasta police tell you otherwise or deter you.
This is a basic pasta recipe that can really be used for any shape, uses whole eggs, and is pretty easy. All you need is flour, eggs, salt, and olive oil.
Ingredients:
2 cups flour
3 eggs (or 2 eggs and 1 egg yolk)
1/2 tsp salt
1/2 tbsp of olive oil
I’m going to put a picture on this rec of a well made in the middle of the flour with some egg yolks in the middle for an example not to show this recipe, completely different recipe lol. Then you’ll add your olive oil and salt. You’ll want to start by using a fork to mix the eggs or yolks together and slowly bring in flour to mix together until the eggs are incorporated enough to not be too sticky and then you can go in with your hands. I like to make the well in the middle of the flour pretty wide because if it’s too small/bowl-like and you knock a side down the eggs will pour out the side away from the flour. You could follow along the steps in a pasta video online and just use the ingredients and measurements I have listed if you want something simple but want to visualize the steps better.
You’ll want to mix everything together until a dough is formed, and you want to be able to knead the dough on your flat surface for at least a few minutes so if it’s too sticky add a little flour and if it’s too dry get your hands a little wet before kneading. Kneading can take a few minutes up to ten minutes, you’ll want to keep at it until the ball of dough is “springy” when you press a finger down on one spot. When you think it’s ready and in a good ball shape press your finger down a bit and watch to see if the area you pressed starts to move back to the shape it was initially.
When the dough is ready you’ll want to wrap it in plastic or a ziplock or whatever you have so it doesn’t dry out and let it rest for 30 minutes. Great time to figure out what shape you want or get other ingredients together for what you’re making.
When the dough is rested you’ll want to flour your surface and unwrap the dough, cut it in halves or quarters whatever is most manageable for the size of your dough ball, and leave all the parts you aren’t actively rolling wrapped up until you get to each one so it doesn’t dry out. If you have a pasta machine rolling it out will be easier, if not you can totally use a rolling pin and look online to see how you can cut some basic shapes. You’ll want to roll until the dough is thin enough that you can pick it up, put your hand behind it, and see your hand pretty well through the rolled pasta dough.
Cooking fresh pasta is way quicker than dried pasta. For most pasta shapes if you roll them out pretty thin they’ll be cooked in anywhere from 2-5 minutes once you drop them in boiling water.
I think that’s all of the most basic on this! If anyone gets through all this and successfully makes pasta you’ll definitely have to update me.