| Level: | Intermediate |
| Yield: | about 1 pound spaghetti |
| Level: | Intermediate |
| Yield: | about 1 pound spaghetti |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil
- Cornmeal, for dusting
Instructions
- To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)
- Now, using the spaghetti cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.
- Bring a large pot of salted water to a boil and add spaghetti. Cook for a few minutes until al dente.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 227 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 93 mg |
| Sodium | 165 mg |
| Serving Size | 1 of 6 servings |
| Calories | 227 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 93 mg |
| Sodium | 165 mg |
Reviews
I just got a pasta machine and tried to make pasta for the first time. I used this recipe as a base. I decreased the oil slightly because I added a sun dried tomato pesto(which has oil in it). I made it into fettuccine, and it was delicious! Very easy to make also.
I served this pasta with my homemade tomato meat sauce, and it was DELICIOUS! I can’t wait to make it again! The only significant change I made was I substituted flour for the cornmeal to dust the pasta before boiling. Also, when I was kneading the dough, it looked like it woudln’t come together but as the dough warms up it starts to smooth out and it really does take the whole 10 minutes. Only boil the pasta for 3-4 minutes, and make sure you salt the water pretty good. Homemade pasta doesn’t take long to cook and it’s better to undercook rather than overcook. Excellent recipe Tyler!