When I went for a vacation to Italy(Rome). There I attended a course for making pasta sheets at home. Then I realised that it is that simple in making at home in less time and do not need any machine for the basic shaping 😊. It needs only 2-3 ingredients with correct measurements. That is it, you can make your own fresh pasta which tastes good and fresh. Trust me you will taste the difference. I have given different combinations of recipes, you could choose any one depending on the ingredients available for you. I have attached few videos for kneading, rolling and shaping of the dough. Hope you will find it easier. Lets go......
Serves :- 2-3 people
Preparation time :- 15 mins
Cooking time :- 7-8 mins
Measurements :- in grams and in spoons
*tbsp - Tablespoon
*tsp - Teaspoon
Ingredients
Combination 1
- Pasta flour - 200 grams / 1 cup
- Salt - 1 tsp
- Egg - 2 large sized
- All purpose flour - 150 grams / ¾ th cup
- Semolina - 50 grams / ¼ th cup
- Salt - 1 tsp
- Egg - 2 large sized
- Whole wheat flour - 150 grams / ¾ th cup
- Semolina - 50 grams / ¼ th cup
- Salt - 1 tsp
- Egg - 2 large sized
- Water - 1 tbsp (if needed)
- For every 100 grams of flour you need 1 large sized egg. This is the basic measurement. So you can double up the quantity according to your requirement.
- Pasta flour is a mixture of flour and semolina. If you could not get pasta flour then go for any of the other two combinations. Semolina is used to hold the texture of the pasta sheets while making shapes.
- Avoid using water as much as possible for making the dough. Sometimes if your egg size is small then you may require water, then just sprinkle water little by little. When you use whole wheat flour then you need little water because wheat flour absorbs the moisture fast.
- If you are in Germany, some references for flour types which I mentioned above. Pasta flour (Pasta & Spaetzlemehl), All purpose flour (flour type 550), Whole wheat flour (flour type 1050 or 1600).
- In a bowl or in plate add flour and salt, mix well.
- Then make whole in the centre of the flour mixture. Add the egg and mix it together to make a dough. Try not to add water. If you feel the dough dry and need some water the just sprinkle little bit.
- Mix all together and bring it into a dough form. Then kneed it for exactly 7 minutes. Cover the dough tightly with a wrap and keep it aside for 30 minutes.
- After that dust some flour and roll the dough into a very thin sheet. Try to roll it one side at a time. If the sheet is moving hold the sheet at one end and roll it towards the other end. You should able to see your finger when you place the finger under the sheet, it should be that thin.
- Then you can make your desired shapes or sheets. Meanwhile in a pot add more water and bring it to boiling point.
For Lasagne sheets - Then add the shaped pasta or spaghetti or lasagne sheets into the boiling water. Boil it for 7-8 minutes, then strain the water and its ready.
Here I have attached a video for your reference how to kneed the dough and 3 easy shaping methods. Note that in the video I have added little water because my egg size was very small.
Kneading the dough
Rolling the dough
- For Spaghetti shape cut the sheet into long rectangle. Next make two folds from both the ends and bring it to the centre as shown in the video. Then cut it to the size as you want (either wider or thinner). Then if you open it you will have your long spaghetti noodle.
- For Lasagne sheets make equal sized rectangles which fits into your baking dish.
- For Farfalle shape make small rectangle pieces and pinch in the middle. (I did not make proper shape in the video 😅 sorry for that 😄)
Shaping the dough
For any doubts and questions post it in the comment section below.
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