There is just something about fresh pasta that makes it so much better than dried. This is especially true for the long varieties like fettuccine, tagliatelle, etc. It’s very tender and spongy, and of course very fresh! It’s not that hard either and can save a ton of money. Plus your guests will be super impressed!
For the pasta:
- 3 1/2 cups all-purpose flour (you could experiment with a little whole wheat too)
- 3-4 eggs (if you use whole wheat it will be drier and may need another egg/oil)
- 2 tbsp olive oil
- You could also add frozen spinach (squeezed very dry), beets, wine or spices to make colored or flavored pasta!
The “well” method is the best way to make fresh pasta we’ve found . . .
You mix it all together on the counter top using the well-method and kneed it until nice and smooth.
It is important to let the dough rest for 30 minutes and then you can shape into anything you like. We used our mixer attachment for fettuccine this time around. Or you can simply use a knife to cut them.
Easy as that!
