Two Ingredient Fresh Pasta

While we were in the craziness of moving I started to write down all of the projects that I wanted to tackle with all of my future free time.  The project that topped the list was making fresh pasta.


fresh pasta1


We registered for a pasta maker with great hopes of making delicious pasta.  Since I was low carbing at the time I really wanted to make pastas that I could eat. Not one to shy away from a challenge I wanted to make oat flour tortellini.  While I’m willing to face a challenge, I’m also willing to admit defeat.  Part way through the pasta I gave up and ordered a pizza.

fresh pasta2

I am a little ashamed to say that I didn’t open the pasta maker once between then and when we moved back to Maryland.  Since I’m a fan of Jaime Oliver I decided to look to him for a simple recipe.  We own many of his cookbooks and I realized that each cookbook got increasingly more complicated and so I decided to start at the beginning and try his original pasta recipe. Boy was it easy.  Plus it’s a great way to impress guests.  I had my sister and niece stay with me and enjoyed seeing them enjoy something made completely from scratch.



The face of a happy customer


Fresh Pasta

adapted from The Naked Chef

Note: I made this recipe a few times, the first was to make pasta napkins (wide noodles). and they seemed to be dry enough so I stacked them on top of each other.  HUGE mistake. instead of pieces of pasta I had a giant chunk of pasta that I couldn’t really salvage.

  fresh pasta5


The second time I used hangers for the pasta and that worked really well, I recommend putting them somewhere out of the way and make sure the area under them is cleaned, I lined the washer and dryer with silpats so that as they dried if any of the noodles fell they would fall on something clean.  fresh pasta3


If you are drying them for later use (which I recommend since these can take awhile and you may not want the pressure of making dinner with them too) make sure they are REALLY dry before you put them in a container.  I let mine sit out over night for almost 24 hours.



5 eggs

1 pound All Purpose flour (I mixed in whole wheat flour-maybe 1/3 of recipe)



1. Add the 5 eggs and 1 pound of flour in a large food processor and pulse until the mixture becomes large balls of dough. 


2. Take the dough out and kneed for a few minutes on a floured counter to make sure all of the eggs are incorporated in the flour.  Wrap the dough in plastic and set aside in the fridge for about an hour (or until you have a lot of free time on your hands)


3.  Once the dough has rested for at least an hour take it out and divide it into 3 balls.  Take your pasta maker and attach it to your counter with the most space to the left of it (I gave it a few feet since the pasta gets really long)


4.  Squish the dough with your palm and run it through your pasta maker on the largest setting. Fold the dough in half and repeat three more times.  After you have run the pasta through the largest setting continue running the pasta through increasingly smaller settings but don’t fold the dough between passes. 


5. If you are making linguini or spaghetti stop at the second to last setting, divide the pasta sheet into 3 or 4 pieces and run each piece through the spaghetti portion of the machine.  Hang the noodles up on hangers and let dry until you are ready to cook.