The Ultimate Debate. Is Fresh Pasta Worth the Effort?

While many people spend time online searching for “Italian food near me,” others take the challenge. What challenge do we speak of? A challenge that few dare to accept. A challenge of patience, time, and a little skill. It’s the challenge of making fresh pasta at home. Yes, we said it – making your own pasta.

For many, this challenge is a quick no, and they’re off to their favorite Italian restaurant for an authentic meal. However, for some, the challenge is accepted with grace. But, is making fresh pasta worth the time and effort? Our family at Pastamore is here to set the record straight.

The Basics

To begin, we first must say that all notions regarding pasta making are generally wrong. The process is, in fact, quite simple! Like anything, there are basic recipes and some that require more effort and time. We’re sticking to the basics here.

The Ingredients

Again, with most recipes, especially fresh pasta, you can swap around ingredients. For example, changing white flour for whole grain is a common choice. However, it’s important to keep in mind that as you adjust ingredients to your dietary needs/liking, others may need adjusting too. This is where things can become tricky. Here, we’re walking you through the process of creating basic, homemade fresh pasta dough.

Gather:

• 2 cups of all-purpose flour
• 2 large eggs
• 3 egg yolks

Begin by mounding the flour in a mixing bowl. “Dig” a hole into the center of the mound, deep enough for the eggs and yolks to sit. Slowly beat together the eggs with a fork, gradually mixing in the flour. Once you have half of the flour mixed with the eggs, this is where things get fun.

Here, you’ll want to set aside the fork and dig in! With your hands, continue mixing the dough. If needed, you can add a teaspoon of water to ensure all of the flour absorbs into the dough mixture. When finished, move your dough onto a floured surface and knead for about 5 minutes. This is great on a stressful day! Finish by wrapping the dough in plastic and setting it aside for a half-hour to three hours (room temperature is key here).

Have a glass of vino and relax!

Okay, back to work. Start by lining lightly dusted baking sheets with parchment paper, and set those aside. Grab your dough and cut it into quarters. Here, you’ll want to keep the dough you are not working with wrapped.

Using the base of your hand, flatten the first quarter piece into an oval – this should be about 6 inches. If you have a pasta machine, pass the dough through on the widest setting. Returning it to a floured surface, you will continue to fold and rerun the pasta through the machine until the dough is silky smooth and about ¼-inch thick.

Remember, flour is your best friend during the rolling and thinning process. Continue rolling out the pasta until almost transparent (you should see the outline of your hand through the bottom). Cut the pasta, dust lightly with semolina flour, and line your prepared baking sheets. Cover your pasta with a clean, damp towel, and repeat the process until the remaining dough is gone. Cook and enjoy!

Italian Food Near Me – Pastamore!

If you’re tired of the endless results from searching “Italian food near me,” stop into Pastamore for the best Italian cuisine in southern New Hampshire. From our homemade pasta to our signature soups, we promise we’ll keep life simple!

Visit Patamore today at 103 NH-101A in Amherst, NH, for a truly authentic, homemade Italian experience!