Simple Fresh Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 ¾ cups flour, plus more as needed ½ tsp salt 1 tbsp ground flaxseed (optional, for more nutrition) ¾ cup warm water, plus more as needed½ tbsp olive oil
Combine the flour and salt (and flaxseed if using) in a mixing bowl.
With a spoon, create a well in the centre and add the water and olive oil.
Stir with a wooden spoon until the mixture comes together
Using clean hands, knead in the bowl until the ingredients bind together and it forms into a ball. The dough should not be sticky, but should be moist enough to hold together.
If the dough is too dry at this point you can add water, ¼ tsp at a time, until the dough is more workable. If the dough is too sticky, add a teaspoon of flour at a time, until dough is workable.
Turn dough out onto a lightly floured work surface and knead for 10 minutes, until the dough is smooth.
If you find dough too sticky, sprinkle in flour as needed.
Form the dough into a ball and dust the surface with flour.
Cover with a clean towel and let rest for 30 minutes.
After the dough has rested, use a sharp knife to divide the ball of dough into 4 pieces.
Shape each piece into a flattened log, generously flouring each side.
Pass one piece of the dough through the roller part of a pasta maker, beginning on the thickest setting and going down 1-2 notches at a time to your desired thickness.
Alternatively you can roll the dough by hand as thinly as you can.
To cut the pasta, re-flour both sides of the dough sheet and pass it through the cutting mechanism of your pasta maker.
If you don’t have a pasta maker you can cut noodles with a pizza cutter or knife.
Place cut pasta on a cookie sheet coated with flour and dust with extra flour so the noodles do not stick together.
Dry for 15 minutes, then transfer to a plastic container and store in the fridge for up to 3 days. You can freeze the dough in the container up to 3 months.
Boil for approximately 3 minutes, or until pasta begins to float to the surface.
If using frozen pasta, do not thaw first (add 1 minute to the cooking time).
Serving Size: Makes ~1 lb dough, enough for 6 portions
With a spoon, create a well in the centre and add the water and olive oil.
Stir with a wooden spoon until the mixture comes together
Using clean hands, knead in the bowl until the ingredients bind together and it forms into a ball. The dough should not be sticky, but should be moist enough to hold together.
If the dough is too dry at this point you can add water, ¼ tsp at a time, until the dough is more workable. If the dough is too sticky, add a teaspoon of flour at a time, until dough is workable.
Turn dough out onto a lightly floured work surface and knead for 10 minutes, until the dough is smooth.
If you find dough too sticky, sprinkle in flour as needed.
Form the dough into a ball and dust the surface with flour.
Cover with a clean towel and let rest for 30 minutes.
After the dough has rested, use a sharp knife to divide the ball of dough into 4 pieces.
Shape each piece into a flattened log, generously flouring each side.
Pass one piece of the dough through the roller part of a pasta maker, beginning on the thickest setting and going down 1-2 notches at a time to your desired thickness.
Alternatively you can roll the dough by hand as thinly as you can.
To cut the pasta, re-flour both sides of the dough sheet and pass it through the cutting mechanism of your pasta maker.
If you don’t have a pasta maker you can cut noodles with a pizza cutter or knife.
Place cut pasta on a cookie sheet coated with flour and dust with extra flour so the noodles do not stick together.
Dry for 15 minutes, then transfer to a plastic container and store in the fridge for up to 3 days. You can freeze the dough in the container up to 3 months.
Boil for approximately 3 minutes, or until pasta begins to float to the surface.
If using frozen pasta, do not thaw first (add 1 minute to the cooking time).
Serving Size: Makes ~1 lb dough, enough for 6 portions
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 195.1 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 1.8 g
- Protein: 7.8 g
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