Make Fresh Pasta In Less Than 20 Minutes

What if I told you that making pasta from scratch only required three ingredients and about 20 minutes of your...

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February 17, 2017 3 min read

Making fresh pasta from stratchWhat if I told you that making pasta from scratch only required three ingredients and about 20 minutes of your time? Would you be surprised? Hungry? Well here I am – telling you that making fresh pasta on any given evening really will only take a little of your time, allowing you to focus on important things like who’ll be joining you for your delicious Italian meal and what wine to serve along side!

Chef Chanel focuses in on Pasta Making 101 in her CA102 class! Fettuccine Alfredo became an instant hit in our house and we haven’t stopped cranking out the Semolina laden deliciousness since! Fresh egg-enriched pasta forms a delicate foundation for a variety of dishes. Making the dough by hand in your online culinary school gives you a sense of the correct flour-to-water ratio and ideal dough consistency. You may need to adjust the quantities of flour or water, depending on the weather.

Homemade pasta dough recipe


  • 2 1/2 cups flour, plus extra for dusting
  • 4 eggs
  • 2 Tsp. extra-virgin olive oil

Method Of Preparation:

  1. Pour 2 cups of the flour into a mound on a clean work surface. Gently make a well large enough to hold the eggs in the center of the mound.
  2. Pour the eggs and oil into the well. Whisk the eggs without drawing in any of the flour, until they are just mixed together.
  3. Draw in the flour. Use the fork to gradually draw the flour into the center and stir it together with the egg-oil mixture. Gently draw in more flour and mix it in this way until all of the flour is blended in and you have a shaggy mess of dough.Pasta Dough
  4. Bring the dough together. Use your hands to bring the shaggy mass of dough into a ball.
  5. Knead the dough.Use a bench scraper to clean the work surface, and dust the clean surface with flour. Knead it by pushing down and away from you and turning it repeatedly until the dough feels smooth and satiny, Sprinkle on more flour if the dough becomes sticky or soft during kneading.
  6. Clear away most of the excess flour on the work surface. Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling and cutting into your desired shapes.
  7. Voila! Fresh Pasta – remember, you will only need to boil it for about 2 – 3 minutes for an al dente experience.

Get the recipe for egg yolk ravioli

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