Making homemade pasta might seem intimidating, but it’s actually quite simple with just a couple of ingredients: eggs and flour. I remember the early days of struggling with a long rolling pin alongside my nonna; it was exhausting! Once I started using a pasta machine, specifically the Marcato Atlas 150, everything became much easier and more enjoyable.
To get started, firmly clamp the pasta machine to your countertop. Begin with the roller set to the thickest setting and feed your prepared dough through the rollers while turning the handle. One important tip is to lightly dust both sides of the dough with flour at each step to prevent sticking. Gradually decrease the thickness by adjusting the rollers one notch at a time. When your dough reaches about 2 millimeters thick (usually setting 5), it’s time to cut it into noodles. You can use various attachments to create different shapes, such as tagliatelle, linguine, or spaghetti. After making your fresh pasta, you can either cook it immediately or dry it for later use. For longer noodles, I recommend hanging them on drying racks at room temperature for a few hours. If you want to store them, make sure they’re completely dry, as this can take up to 12 hours depending on the humidity.
Here are some handy tips:
Choose the right Flour: Flour 00 and Semolina rimacinata are the best Italian flours to make the perfect fresh pasta!
Dough Quality: Your dough should be smooth and elastic, but not sticky. Sticky dough will cling to the rollers!
Flour is Key: Dusting your dough helps avoid frustration and sticking.
Take Your Time: Rushing the process can result in uneven pasta sheets. Remember, we Italians believe in savoring the experience!
Avoid Water: Do not clean your pasta machine with running water, as moisture can cause rust.
If you’d like to learn more about making pasta, feel free to check my calendar!
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