Not Italian or a grandma (bonus points if you are though)? You can still make delicious homemade pasta in just a few hours on a lazy afternoon. Get your hands dirty and bask in the awe of turning a pile of eggs and flour into chewy, delicious noodles.
When a blessing like Brian Severson’s AP Wheat Flour falls into your pantry, how are you NOT gonna make something special with it? This flour is high extraction, meaning it has high levels of bran and germ AKA tons of minerals. So now we’re looking at pasta that is delicious AND healthy? Let’s. Get. This. Pasta. Party. Started.
- Rolling Pin
- Mix your salt and flour together, then collect them into a little mountain in the center of your work surface and create a well in the center.
- Crack your eggs into your flour well, then add in olive oil. With a fork, whisk your wets, slowly avalanching flour in from the sides of your mountain until ingredients come together.
- Knead, knead, knead (for 7 minutes or so) until you have a smooth dough ball. Wrap it up and let it rest for 30 minutes at room temperature. You can rest too if you'd like.
- Unwrap your dough ball and cut it into four pieces, keeping one and re-wrapping the other three for later use. Throw some flour on your rolling pin and begin to roll out your dough quarter on a floured surface. Roll it until it is thin enough for light to shine through.
- Flour your dough once more, then cut into your desired shape. Repeat the previous step and this one with your other three dough pieces, then let your new noodles dry for thirty minutes while you ponder your sauce.
- Drop your noodles into slightly salted water for about two minutes, then strain, sauce, and enjoy!