Hand Rolled Pasta

Hand-Rolled Pasta: A Home Cook's Delight

As a busy homemaker, I'm always looking for recipes that are both delicious and manageable. This hand-rolled pasta recipe from America's Test Kitchen has become a staple in my kitchen. It's surprisingly easy to master, even without a fancy pasta machine, and the results are unbelievably satisfying. The secret, I've discovered, lies in the perfect balance of ingredients and a simple, yet effective rolling technique. Forget the intimidation of complex pasta-making; this recipe makes the process straightforward and enjoyable, even on a weeknight.

What truly sets this recipe apart is the texture of the pasta. The addition of extra egg yolks and olive oil creates a dough that's wonderfully pliable, making it a breeze to roll out by hand. The extended resting period is key; it allows the gluten to relax, resulting in pasta that's both delicate and perfectly springy when cooked. I often make a double batch, rolling out half and freezing the rest for a quick and easy meal on another day. The freezing process doesn’t affect the quality; the pasta cooks just as well straight from the freezer.

This recipe isn't just about convenience; it's about quality. Homemade pasta offers a depth of flavor you simply can't replicate with store-bought options. The taste is fresh and vibrant, and the satisfaction of creating something so delicious from scratch is unparalleled. It's a rewarding experience, and the end result is a dish that always impresses. Whether I’m serving it with a simple tomato sauce, a creamy pesto, or a rich meat ragù, this hand-rolled pasta is a culinary masterpiece that’s both beautiful and delicious. And knowing I made it all by myself, from scratch, makes it even more special. It transforms a regular weeknight dinner into a little celebration of homemade goodness. So gather your ingredients, clear your counter, and prepare for a culinary journey that’s both satisfying and delicious.

Beyond the practical benefits, making pasta by hand has become a mindful activity for me. The rhythmic rolling of the dough, the careful folding, and the precise cutting all combine to create a meditative process. It's a welcome break from the hustle and bustle of daily life, a moment to focus on the simple act of creation. The aroma of fresh pasta filling the kitchen is an added bonus, further enhancing the overall experience. I encourage you to try this recipe; it might just become your new favorite way to unwind and create something truly special.

Ingredients:

2 tablespoons extra virgin olive oil

2 large eggs

1 tablespoon kosher salt

2 cups all-purpose flour

6 large egg yolks

The Joy of Homemade Pasta:

More Than Just a Meal Making pasta from scratch is far more than just cooking; it's a journey of creating something beautiful and delicious from simple ingredients. The process itself is therapeutic, a quiet act of creation in the midst of a busy life. The scent of fresh pasta simmering is comforting and inviting, hinting at the deliciousness to come.

A Celebration of Simplicity This recipe embodies the beauty of simplicity. It proves that incredible food doesn't require complicated techniques or exotic ingredients. With a few basic staples and a touch of patience, you can craft a meal that is both exquisite and deeply satisfying. It's a reminder that sometimes, the most rewarding experiences come from the simplest of things.

Connecting with Tradition Making pasta by hand connects us to culinary traditions that have been passed down through generations. It's a way to honor the past while creating something new and personal. Each strand of pasta tells a story, a testament to the care and effort poured into its creation. This is more than just a meal; it's an experience, a tradition, and a celebration of the culinary arts.

Step-by-step

• Process flour, eggs and yolks, and oil in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to 1/4 cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)
• Turn dough ball onto dry surface and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 1 hour and up to 4 hours.
• Cut cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (rewrap remaining dough), dust both sides with flour, place cut side down on clean work surface, and press into 3-inch square. Using heavy rolling pin, roll into 6-inch square. Dust both sides of dough lightly with flour. Starting at center of square, roll dough away from you in 1 motion. Return rolling pin to center of dough and roll toward you in 1 motion. Repeat steps of rolling until dough sticks to counter and measures roughly 12 inches long. Lightly dust both sides of dough with flour and continue rolling dough until it measures roughly 20 inches long and 6 inches wide, frequently lifting dough to release it from counter. (You should be able to easily see outline of your fingers through dough.) If dough firmly sticks to counter and wrinkles when rolled out, dust dough lightly with flour.
• Transfer pasta sheet to kitchen towel and let stand, uncovered, until firm around edges, about 15 minutes; meanwhile, roll out remaining dough. Starting with 1 short end, gently fold pasta sheet at 2-inch intervals until sheet has been folded into flat, rectangular roll. With sharp chef’s knife, slice crosswise into 3/16-inch-thick noodles. Use fingers to unfurl pasta and transfer to baking sheet. Repeat folding and cutting remaining sheets of dough. Cook noodles within 1 hour.
• Bring 4 quarts water to boil in large Dutch oven. Add salt and pasta and cook until tender but still al dente, about 3 minutes. Reserve 1 cup pasta cooking water. Drain pasta and toss with sauce; serve immediately.
• To Make Ahead: Follow recipe through step 4, transfer baking sheet of pasta to freezer, and freeze until pasta is firm. Transfer to zipper-lock bag and store for up to 2 weeks. Cook frozen pasta straight from freezer as directed in step 5.