When it comes to making fresh pasta, you better have more than the right tools. Time and technique are heavy hitters if you want that al dente bite you’ve fallen in love with at your favorite macaroni joint.
The other key factor: patience. Making homemade pasta means working with your hands repeatedly until it’s ready to cut and cook. Consider it a great workout.
But knowing how to do it is one of the most useful and rewarding skills a cooking enthusiast can have. And most of all, once you learn it, you can make delicious fresh pasta for the rest of your life.
Now what sauce should you pair with your perfect homemade pasta? Alfredo, duh. This easy favorite can be whipped up in minutes and is one of our favorite choices for fresh pasta. The cream and cheese based sauce coats the noodles perfectly, soaking up every last drop of flavor.
Follow along with our online culinary school instructor as he shows you how to make fresh, homemade pasta using a couple staple ingredients and some tried and true technique.
2 1/2 cups AP Flour
2 ea Whole Eggs
2 ea Egg Yolks
Water, as needed
1 tsp Sea Salt
1. Mix together flour and salt on a large, clean surface; form into large mound
2. Make a well in the top of mound and add the eggs.
3. Using a fork our your fingers, incorporate eggs and flour together until a large mass is formed.
4. Use a bench scrape to remove the dough from the surface, discarding any small pieces of dry dough.
5. Knead the dough for 12-14 minutes on a well-floured surface. Use water to hydrate if necessary.
6. Dough should be firm and sticky; let dough rest for 1 hour before rolling.
8oz Whole butter
3pt Heavy cream
8oz Parmesan Cheese, grated
1. Boil the pasta, keeping it slightly under cooked, refresh and drain.
2. To make the sauce, combine the butter, cream and Parmesan in a sauté pan.
3. Bring to a boil and reduce slightly.
4. Add pasta to the pan and boil the sauce until the sauce is thick and the pasta is cooked. Adjust the seasonings and serve.