Simple Handmade Pasta

This simple homemade pasta dough recipe can be used to make any shape of noodle, and all you need is two ingredients: flour and egg.

September 16, 2024 | In The Hills | Recipes

Making her grandmother’s pasta recipe every Sunday with her mother is one of chef Liz Fusato’s fondest childhood memories, and with only two ingredients, this is as simple as it gets. The dough can be used for any shape of noodle, and either put through a pasta roller or rolled out the traditional way on a cutting board and then cut to shape. For the article “She Says Tomato”, featured in our Autumn 2024 issue, Liz cut her rolled dough into noodles called pappardelle, which are about 3 cm wide. This recipe can shrink or expand to fit the number of diners. Each serving requires 100 grams (about ¾ cup) of flour and one egg.

Simple Handmade Pasta

Recipe submitted by: Liz Fusato ( Visit Website )

Serves

Ingredients

400 g (about 3 cups) of Italian “00” flour
4 eggs (medium-sized, at room temperature, preferably organic)

Instructions

Create a mound of flour and create a well in the centre. Crack the eggs into the well. Whisk the eggs.
Slowly topple the flour into the whisked egg and whisk together. Knead until smooth.
Let the dough rest for 30 minutes, covered, at room temperature.
Roll through a pasta roller until pasta is semi-translucent, or use a well-floured rolling pin on a floured cutting board to roll the dough flat.
Cut into strips 2- to 3-cm wide for pappardelle, or into any shape you prefer.
Bring a pot of salted water to a boil, drop noodles into the pot and cook for 2 minutes.
Strain, then transfer noodles into the roasted tomato sauce and gently stir before enjoying immediately.