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Homemade Fresh Pasta with Olive Oil and Parmesan Recipe

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4.4 from 83 reviews

  • Author: Sky
  • Total Time: 1 hour 2 minutes
  • Yield: Serves 3 to 4

Description

This fresh homemade pasta recipe is delightfully simple to make and incredibly delicious. Using basic ingredients like all-purpose flour, eggs, and olive oil, you can create tender, flavorful pasta from scratch. Perfect served with a drizzle of olive oil and a sprinkle of Parmesan cheese or used in your favorite pasta dishes, this pasta offers exceptional taste and texture. The recipe involves kneading the dough until smooth, resting it, and then rolling it thin with a pasta roller before cutting and cooking in boiling water for just a couple of minutes.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, spooned & leveled
  • ½ teaspoon sea salt

Wet Ingredients

  • 3 large eggs
  • ½ tablespoon extra-virgin olive oil

Instructions

  1. Prepare the Dough: Place the flour on a clean work surface and create a nest shape. Add eggs, olive oil, and salt to the center. Use a fork to gently break up the eggs while keeping the flour walls intact.
  2. Incorporate Ingredients: Use your hands to gradually bring the flour inward, mixing with the eggs and forming a shaggy dough ball.
  3. Knead the Dough: Knead the dough for 8 to 10 minutes. Initially, the dough will feel dry, but continue kneading until it becomes smooth and cohesive. Adjust moisture by adding tiny amounts of water if too dry or flour if too sticky.
  4. Rest the Dough: Shape the dough into a ball, wrap in plastic wrap, and let it rest at room temperature for 30 minutes to relax the gluten and improve texture.
  5. Prepare Baking Sheets: Dust two large baking sheets generously with flour and set aside.
  6. Divide and Flatten Dough: Slice the dough into four pieces. Flatten one piece into an oval disk to prepare for rolling.
  7. Roll Dough - Wide Setting: Run the flattened piece through the pasta roller attachment or pasta maker three times on level 1, the widest setting.
  8. Fold and Roll Dough: Lay the dough on a surface, fold both short ends into the center, then fold in half forming a rectangle. Roll through the machine three times on level 2, three times on level 3, and once each on levels 4, 5, and 6 to progressively thin the dough.
  9. Flour and Fold Sheets: Place half of the rolled pasta sheet on a floured baking sheet, sprinkle flour over it, then fold the other half on top. Sprinkle flour on top as well to prevent sticking.
  10. Repeat Rolling: Repeat folding and rolling with the remaining dough pieces.
  11. Cut Pasta: Run the pasta sheets through the pasta cutter attachment (fettuccine cutter suggested) to create noodles. Repeat with all dough.
  12. Cook Pasta: Boil a pot of salted water. Cook the fresh pasta noodles in boiling water for 1 to 2 minutes until tender and al dente. Drain and serve immediately.

Notes

  • Fresh pasta can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 2 days.
  • If dough feels too dry during kneading, a small amount of water can be added to help incorporate.
  • To avoid sticking, generously dust pasta sheets and noodles with flour during rolling and cutting.
  • The thinness level for pasta rolling can be adjusted depending on your preference for thickness.
  • Prep Time: 30 minutes
  • Cook Time: 2 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://skysrecipes.com/homemade-fresh-pasta-with-olive-oil-and-parmesan-recipe/