Easy Homemade Pasta Without A Pasta Machine
I was fascinated to learn that it’s quite easy to make homemade pasta without the pasta machine. I however grew up believing that pasta is not healthy and is quite difficult if you don’t own a pasta machine. I’ve learnt that it only takes 3 ingredients to make it; Flour, eggs and salt. Your hands and the rolling pin replace the machine. I’ve taught myself over the years how to make pasta and the first time I made them, they didn’t come out good.
Sometimes equipment can be barriers to experimenting in the kitchen. We should therefore not let lack of a specific gadget prevent us from making delicious homemade foods. I’ve never owned a pasta machine and that has never stopped me from making pasta. Most importantly, my rolling pin doubles up as a pasta roller in making this homemade pasta and I’ve realized I never need to own a pasta machine.
Tips on Making Homemade Pasta without a Pasta Machine
It takes quite a bit of patience and muscle to make pasta by hand. You use your rolling pin to roll out a small piece of dough until it’s paper thin, fold it into an accordion then use a knife to cut it into noodles.
- Start by assembling your flour, eggs and salt into a well or crater. If the eggs break through the flour, simply push more flour to cover the breakthrough.
- Rest the dough before rolling to help relax the gluten and make it easier to roll.
- If your dough sticks to your counter , add a teaspoon of flour at a time making sure you dust the counter top regularly
- If your dough snaps back as you roll, take a break for 5 minutes to relax the gluten then continue rolling
This technique of making pasta without a machine can be used to make any shape of pasta. For example; the linguini noodles, lasagna noodles, ravioli and tortellini.
Pair it with any of the following sauces or enjoy it as is with cherry tomatoes and peanut oil.
Homemade Pasta Without a Pasta Machine
- Rolling pin
- Sharp knife
- 2 3/4 cups all purpose flour
- 4 eggs
- 1 egg yolk
- 3 tbsp vegetable oil
- 1/2 tsp salt
Mixing the dough
- On a counter place the flour in a heap. Create a well in the middle and break your eggs in. Add salt. With a folk break the eggs in a circular motion as you incorporate the flour slowly. In case the well break just cover with flour to seal
- Continue incorporating until the flour and eggs come together. With your hands knead the dough for about 10 mins until it feels smooth and it's not sticking.
Kneading the dough
- While kneading, you want to stretch the dough then fold it back,rotate, then stretch again and fold. Repeat for about 10 minutes until the dough feels soft and smooth.
- When ready, form into a ball and cover with a plastic bag. Let it sit on your counter for about an hour.
- Letting the dough rest helps the gluten relax so that it's easier to roll later on.
Rolling out the dough
- After the dough has rested, form it into a thick log and cut out about 5 pcs. As you work with one cover the rest with cling film to avoid drying out.
- Dust your working space with flour and roll out the dough using a rolling pin. As you roll, lift the dough and re dust to avoid sticking onto the counter. You should have a long thin piece of dough, almost paper thin but strong enough to hold off the counter.
- Fold the dough into an accordion. Then cut the dough into strips. You can cut them as thin or as thick as you want. Unroll the rolls and let them dry for about 15 mins across your counter. Continue rolling and cutting the rest of the dough.
Cooking the pasta
- Bring a pot of water to boil. Add salt and cook for about 5 mins.I served the pasta with peanut oil,cherry tomatoes and Parmesan cheese.