Rob’s Homemade Pasta

This is my personal recipe for pasta with a flour to liquid ratio (100/65) that generally produces the best results in the dry, Southern California climate.

The amounts listed below are for a single serving.

View Print Layout
Print Recipe
Close Print

Rob's Homemade Pasta

  • Total time: 1 Hour
  • Servings: 1 Serving

Ingredients

  • 100 g Type "00" Flour (all-purpose will also work)
  • 1 Large Egg (generally weighs around 50g)
  • Olive Oil and Milk, added to egg in roughly equal amounts to bring total weight to 65g

Directions

  • 1)

    Pour the flour onto the counter and shape into a volcano with a wide ring in the middle.

  • 2)

    In a small bowl, lightly mix together the egg, olive oil and milk. Pour liquid into the middle of the flour ring. Start incorporating flour into the liquid with the help of a fork.

  • 3)

    When all the flour is mixed and the dough holds together, 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 about 5 minutes.

  • 4)

    Cover the dough in plastic wrap and rest it on the counter or in the fridge for about 30 minutes before using.

  • 5)

    Shape dough into your favorite pasta shape.

  • 6)

    Cook dough in boiling water for roughly 3-4 minutes until the pasta floats and is al dente.

Notes

For gluten-free pasta, add 1/2 tsp xanthan gum per 100g of gluten-free flour used. Check, though, whether the flour already includes xanthan gum. No other changes to the recipe are needed.