Today, Team GCM member, Ashley, shows you how to make fresh pasta! Do you have a favorite pasta meal? Maybe ravioli, spaghetti and meatballs, or macaroni and cheese?
5 ounces of all-purpose flour
2 egg yolks
½ teaspoon of salt (this is optional for flavor, you can make fresh pasta without it)
1. Mix together flour and salt.
2. Make a mound with the flour and create a well in the center for your eggs to sit in.
3. Pour one egg and two egg yolks into the center of the mound of flour.
4. Slowly start mixing together your eggs and flour, you can use a fork or your hands.
5. A dough should slowly start to form. If it’s extra sticky you add a sprinkle of flour until the dough forms.
6. It’s time to knead the dough! To knead, use the palm of your hand and push it into the dough, pull the dough back over itself, turn your dough clockwise, then repeat! Knead your dough for about ten minutes. Take turns if your arms get tired! You might need to put some flour on your hands and table to keep your dough from sticking to anything.
7. Now it’s time for the pasta dough to rest. Wrap in cling film or place in a Ziploc bag. You can rest your dough for forty-five minutes up to about six hours. The longer you rest your dough, the easier it will be to roll out. You can let your pasta dough rest at room temperature or in the refrigerator (it just may lose some of its golden color).
8. Time to roll out our pasta dough! Make sure to dust the surface of your cutting board or table with flour so the dough doesn’t stick and be sure to put flour on your rolling pin as well. Cut your dough in half so it is easier to roll out. You can roll your dough as thick or as thin as you want.
9. You can now cut your pasta into different shapes using cookie cutters. If left out, the pasta will dry overnight and then you can create pasta art! You can also create thin spaghetti strips to cook with an adult’s help. Just boil the pasta for one-to-three minutes, depending on how chewy you like your pasta.
Team GCM Creators: Ashley