Chef Elisa’s Homemade Pasta

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Chef Elisa's Homemade Pasta

  • Total time: 45 Minutes
  • Servings: 1 Serving

Ingredients

  • 100 g Durum Wheat Flour (or blend of 70g Durum Wheat Flour and 30g All-Purpose Flour)
  • 50 g Water (or 1 Whole Egg)
  • Pinch of Salt

Directions

  • 1)

    Place the flour in the shape of a fountain. Pour water in the middle. If using an egg, place in the middle and gently beat it with a fork. Add salt and start incorporating flour with the help of a fork.

  • 2)

    When all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands – holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes.

  • 3)

    If you used an egg, rest the dough in the fridge for about 30 minutes before using. If you used water, dough can be used right away.

  • 4)

    Shape dough into your favorite pasta shape.

  • 5)

    Cook dough in boiling water for roughly 2 minutes until the pasta floats.

Notes

In attempting this recipe after our return from Italy, we noted that 50g of liquid, or 1 egg, produced a dough that was too dry. It seems that around 65g of liquid (or adding a couple teaspoons of water to the egg) produced a dough with the right consistency.

Source: Recipe shared by Chef Elisa as part of the cooking lesson she gave to Rob and Emma on their trip to Italy in January 2019. Lesson was organized by Fabiolous Cooking Day and was in the medieval village of Mazzano about an hour north of Rome.