• Brian Aufdenberg

HOLY S#!T, I Made Pasta From Scratch!!!


Yes, I am very late to the game. Hey, at least I am here!!! It only took a global pandemic to get me to slow down a bit and make the time to knock it off my list. I know you are here more for the recipe than my edgy cool back story, so here ya go.......



THE VAST PASTA

4 eggs

2 1/2 cups 00 Flour ( You can also use semolina or all purpose flour)

1 teaspoon kosher salt

1 tablespoon olive oil


  • Mix all ingredients in a food processor and pulse for 15 - 20 seconds until it develops a loose damp crumb.

  • Pull dough from processor. Kneed for 2 to 3 minutes on a lightly floured surface.

  • Roll into a ball and wrap TIGHTLY in plastic wrap.

  • Let sit wrapped for 30 to 45 mins.

  • Roll dough out with a pasta roller, or you can roll sections out with a rolling pin and hand cut pasta.

  • Let dry for about 10 minutes after cutting.

  • Cook in boiling water for 2 to 3 minutes depending on how much pasta you are cooking.


You can keep the dough for about 14 days in your refrigerator if kept wrapped tightly in plastic wrap.







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