Fresh pasta is creamy and has the perfect bite. Tossed with some Parmigiano Reggiano and a little olive oil, or in Pasta al Limone, this pasta turns most dishes into masterpieces.
Fresh Pasta vs. Dry Pasta
Fresh pasta has simple ingredients: flour and eggs. Alternately, the recipe for dried past includes flour and water. Fresh pasta can be thrown into a pot of water straight out of your pasta maker, frozen, dried. Other than ingredients, what are the differences between these two kinds of pasta?
The pasta you find in the grocery store is made by extruding the flour and water mixture through a machine and into elbows, lasagna, spaghetti and so on. The pasta is left to dehydrate over time and then packaged for your grocery store.
Fresh pasta is a dough that is kneaded and sent through a pasta machine. The dough is rolled through a pasta machine to create thin sheets. The sheets are rolled through cutters to create spaghetti, angel hair, fettuccine, etc.
Which Pasta To Use
When you create a pesto or alfredo, tossing a fresh pasta into your sauce is an absolute dream dish. When you are making a meat sauce and other bold sauces, you will find that a dried pasta has the strength to stand up to the bulk in the dish.
No matter how you choose your pasta, choose pasta you love.
Easier Than You Think
Making fresh pasta is easier than you think. Even if you do not have a pasta machine, you can make pasta like lasagna, ravioli, fettuccini and other pasta that do not require the small blades of a pasta machine.
Kneading a pasta dough is meditative. Because pasta dough is firm and not sticky, it is fun to push, fold, and turn your dough.
I hope you get into this process and make it a part of your regular food prep.
There is a wide variety of pasta recipes. Some use more egg than this recipe. Using your eggs a bit at a time and adding more flour as needed help to keep your pasta at the desired consistency.
*If you want to use semolina flour, substitute 1/2 of your flour for an equal amount of semolina.
For hand-cut pasta, roll your dough into a long roll. Slice the roll to create the width of a fettuccini. (about 1/8"-1/4" as you desire). Make long strips with a cutting wheel.
To make gnocchi, create a small flat football shape. Try 1" long by 1/2" wide (at the widest part). Roll the dough on the counter or on a gnocchi board.
I used to use the pasta attachment on my Kitchen Aid mixer. The Atlas gives me better control and more consistency.
This is a simple and inexpensive pasta drying rack that is easy to store.
**This page contains suggested equipment. As an Amazon Associate, I earn from qualifying purchases. **