Sunday at Nonna’s: Handmade Pasta from Scratch
RECIPES
Handmade Pasta from Scratch
PREP TIME: 15 MINUTES
COOKING TIME: 2 MINUTES
SERVES: 1 PERSON | ¼ LB
There’s something special about making your own pasta—the way the dough feels in your hands, the lightness of freshly made pasta, and the satisfaction of knowing you made it with your own hands. I find the whole process almost meditative: mixing, kneading, shaping, and then sitting down to enjoy something you created from just a few simple ingredients.
And the best part? No pasta machine needed. This recipe is so quick and easy, you can go from making the dough to cooking it in under 30 minutes.
This is the handmade pasta recipe I’ll be sharing during my Sunday at Nonna’s cooking experiences, bringing the warmth of an Italian Sunday into your own home.
Directions:
1. Mix
Add the flour to a large, flat work surface, such as a counter or cutting board, and make a well in the center. Add the egg, olive oil, and salt into the well.
Using a fork, begin beating the egg inside the well, being careful not to break the flour border. As you mix, slowly begin pulling the flour into the egg, continuing until most of the flour has been incorporated. Use your fork or your hands to bring in any remaining flour.
2. Knead
Once the dough starts to come together, use your hands to pull in any remaining flour and begin kneading. Knead for about 5 minutes, until the dough is smooth, no longer sticky, and springs back when you press your finger into it.
3. Rest
Cover the dough with a clean dish towel and let it rest for 30 minutes.
4. Roll
Place the rested dough on your lightly floured work surface and roll it out as thin as you can. You want the dough to be paper thin—when you lift it up, you should be able to see the color of your fingers through it.
Lightly sprinkle the surface of the dough with flour.
5. Fold
Fold the long edges of the dough toward the center so they meet in the middle. Then fold the dough onto itself again. You should now have a long rectangle with four layers.
6. Cut
Using a large, sharp knife, cut the folded dough into strips about ¼-inch wide.
Gently shake out the strands with your hands and separate them so they don't stick together.
7. Cook
Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 1–2 minutes, or until the pasta floats to the surface.
Remove the pasta and toss with your favorite sauce. Serve immediately and enjoy the satisfaction of knowing you made it all by hand.
NOTES:
Rolling the dough – Make sure to roll the dough as thin as you can. If the dough is too thick, the pasta will cook up gummy.
Using 00 flour vs all-purpose flour - I use 00 flour, which gives the pasta a light, delicate texture and also helps prevent that gumminess.
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Learn how to make traditional handmade Italian pasta from scratch with just a few simple ingredients. This is the recipe I use for Sunday at Nonna’s, an intimate Italian cooking experience where we slow down, cook together, and gather around the table.