How to Make Homemade Pasta – From Scratch

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The whole world is slowing down!

We have faced local, regional or even country-wise emergencies before but #Coronavirus is something that’s making the entire world stop and take stock. Lock-downs, Quarantines and wheels of economies coming to a grinding halt…

It’s time to slow down… deliberately slow down! While some of us have the privilege to do that, not everyone is that fortunate. Keep them in your prayers and see if you can help their situation. Educate your house-helpers, drivers or any other service providers. Give them a paid leave if you can help it. Social distancing is the need of the hour and that’s equally applicable to all of us!

Meanwhile, all I am doing is counting my blessings and keeping my people engaged in what we do best…Cooking together!

Of course there’s reading books, doodling, playing computer games, listening to music and Television but nothing like cooking from scratch that brings the family together!

Made fresh homemade fresh pasta (Fettucine) from scratch with loads of veggies in bechamel sauce.

We have a Pasta-Maker at home and we have been making fresh pastas using this for many years now. I started out making my pastas using All purpose flour/maida…well because it comes out better. But off late, we have started making whole wheat pastas too. I use regular whole wheat flour/atta and add some freshly chopped basil sometimes. Might not look very appealing as it’s maida counter-part but it was deliiiicious.

 

Rolling dough out in a Pasta-Maker

 

Rolling sheets out of a Pasta-Maker

 

Dough rolled out in a Pasta-Maker

 

Dough rolled out by hand using rolling pin

 

You can use either Pasta-maker or Rolling pin

 

You can cut strips using a knife or a pizza cutter

 

Strips cut using Pasta-Maker

 

Sprinkle some dry flour to prevent strips from sticking or line dry

 

First batch of pasta ribbons ready to be dropped in hot water

     Privacy policy – All Pictures are Author’s own

For the Pasta Dough: (for a family of 3)

Ingredients:

  • 1 Egg
  • 100g flour (Add more if needed)
  • 1/4 tbsp olive oil
  • 1/2 tsp salt

Procedure:

  • Break an egg into a bowl.
  • Add salt and olive oil and mix well.
  • Fold in the flour into the mixture and combine everything well.
  • Knead the dough for about 10 minutes, adding more flour if needed.
  • Consistency is almost like our chapati dough
  • Wrap it with a cloth and refrigerate for 30 minutes
  • The dough is ready to use.

Steps to prepare:

Now, I have a Pasta-Maker that I use to roll out my sheets but, you can still make pastas without a pasta-maker! Yes. You can accomplish the same by just rolling out the dough balls really thin using your rolling pin. Once you roll out thin sheets, you just have to cut them into the desired shape – thin flat ribbons like Fettuccine, or even make Ravioli.

Once you have your desired shape ready, drop them into roaring hot water (just like you do with your store-bought ones). Only difference here is that being fresh pasta they cook in a matter of seconds.

How do you check if it’s cooked and ready?

Well once the pasta is cooked, it will come up to the surface of the water. Once it starts floating, it’s your indication that the pasta is cooked!

It’s that Simple! Really!!!

Today we made Fettucine Alfredo with lots of garlic, butter, broccoli, carrots, corn and mushrooms. You could use any vegetable that you like and combine it with a red or a white sauce of your choice and Enjoy!

Gone are your store-bought pasta days…

From now on, you can enjoy freshly made pastas at home that are oh-so-delicious, melt-in-your-mouth soft and smooth with just a few ingredients at hand. Isn’t this super easy? Don’t you wish you knew this earlier…Well, now you know.

And you are most welcome 🙂

So, Fettuccine Alfredo anyone?

Don’t forget to share your pasta dishes with me…

 

Until then,

Cheers!

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