Skip to content

🍝 Pasta

Pasta

🍽 Serves ⏲ Total Time
4 20 minutes

⚖ Ratio

🌾 Flour 🥚 Egg
3 parts 2 parts

🧂 Ingredients

  • 🌾 2 cups all-purpose flour
  • 🥚 3 large eggs
  • 🧂 0.5 tsp salt (optional)
  • 🫒 1 tsp olive oil (optional)

🍳 Cookware

  • 1 fork
  • 1 dough scraper

📝 Instructions

Step 1

Mount in a clean counter all-purpose flour.

Step 2

Make a well in the center and add to the well eggs, salt (optional), and olive oil (optional).

Step 3A

Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough. If the dough feels too dry and crumbly, add a little water as needed. If it is too sticky, add a little more flour. Use a dough scraper to left and turn the dough if it sticks.

Step 3B

Alternatively, process the ingredients in a food processor just until blended, 15 to 20 seconds, being careful not to overwork the dough. Knead the dough until satiny and very elastic, about 10 minutes, or pulse for 15 to 20 seconds then remove from the processor and knead for 10 minutes. Divide the dough into 4 pieces, and wrap the pieces loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for 60 minutes before rolling out.

𓇫 Rolling Out and Cutting Fresh Pasta

The key to light, resilient pasta is gently stretching and pulling the sheet of dough as you roll it thinner and thinner. Whether with a rolling pin or a hand-cranked pasta machine, work with only a quarter of the pasta dough at a time, leaving the rest loosely covered.

👐 Working by Hand

Lightly flour a large surface and use a rolling pin to roll out one piece of the dough at a time, repeatedly giving it a quarter turn as the circle grows. Continue, flipping the dough over occasionally, until it reaches the desired thickness. For ribbon pastas, such as fettuccine, the dough should be about 1/8 inch thick, thin enough to detect the outline of your hand through it. For filled pasta, the sheets should be as thin as paper, sheer enough to see your hand clearly through it.

⏲ How Long to Cook Pasta

Type State Cook Time (minutes) Length Uncooked (oz) Cooked (cups) Serving Size
Acine de pepe Dry 5-6 Short 6-7 4 4-6
Capellini (angel hair) Dry 5-6 Long 7-8 4 4-6
Capellini (angel hair) Fresh/refrigerated 1-2 Long 7-8 4 4-6
Egg noodles, regular Dry 8-10 Egg 8 4-5 4-6
Egg noodles, extra wide Dry 10-12 Egg 8 4-5 4-6
Elbow macaroni Dry 8-10 Short 6-7 4 4-6
Farfalle Dry 13-15 Short 6-7 4 4-6
Farfalle Fresh/refrigerated 2-3 Short - - -
Fettuccine Dry 11-13 Long 7-8 4 4-6
Fettuccine Fresh/refrigerated 1-2 Long - - -
Fuscilli Dry 11-13 Short 6-7 4 4-6
Japanese curly noodles Dry 4-5 Long - - -
Lasagna noodles Dry 12-15 - - - -
Lasagna noodles Fresh/refrigerated 2-3 - - - -
Linguine Dry 9-13 Long 7-8 4 4-6
Linguine Fresh/refrigerated 1-2 Long 7-8 4 4-6
Mafalda Dry 8-10 Short - - -
Manicotti Dry 10-12 - - - -
Penne Dry 9-13 Short 6-7 4 4-6
Radiatori Dry 9-11 Short 6-7 4 4-6
Ravioli Fresh/refrigerated 6-8 Short - - -
Rigatoni Dry 12-15 Short 6-7 4 4-6
Rosamarina (orzo) Dry 8-10 Short 10 4 4-6
Rotelle Dry 10-12 Short 6-7 4 4-6
Rotini Dry 8-10 Short 6-7 4 4-6
Shells, jumbo Dry 12-15 Short 6-7 4 4-6
Shells, medium & small Dry 9-11 Short 6-7 4 4-6
Soba noodles Dry 6-7 Long 7-8 4 4-6
Spaghetti Dry 8-10 Long 7-8 4 4-6
Tortellini Dry 10-11 Short 6-7 4 4-6
Tortellini Fresh/refrigerated 8-10 Short - 4 4-6
Vermicelli Dry 5-7 Long 7-8 4 4-6
Wagon wheel Dry 10-12 Short 6-7 4 4-6
Ziti Dry 14-15 Short 6-7 4 4-6

💧 Pasta Water

1% Salinity

Water Fine Sea Salt Table Salt Morton Coarse Kosher Diamond Crystal Kosher
1/2 L 3/4 tsp 3/4 tsp 1 tsp 1/2 Tbsp
1 L 1-1/2 tsp 1-1/2 tsp 2 tsp 1 Tbsp
1-1/2 L 2-1/4 tsp 2-1/4 tsp 1 Tbsp 1-1/2 Tbsp
2 L 1 Tbsp 1 Tbsp 4 tsp 2 Tbsp
4 L 2 Tbsp 2 Tbsp 8 tsp 4 Tbsp

🔗 Sources

Comments