Handmade Pasta

adapted from Michael McCrery, Executive Chef, Tosi's
 

Making pasta is a fun project for a winter afternoon. Make this recipe even without a pasta machine. Try your pasta with Tosi's Carbonara recipe.

Photography By Gabrielle Sukich | January 09, 2018

Ingredients

  • 4 cups all-purpose flour (try 00 flour for an even lighter final product)
  • 6 large eggs

Instructions

Place the flour on a large, flat surface. Make a well in the middle of the flour. Crack the eggs into the well and begin to move the flour into the eggs. Keep moving the flour through the eggs until you have a dough that can be kneaded. Knead the dough until all of the lumps have disappeared and dough is smooth. Cover with a moist towel or place in plastic wrap and allow to rest for 1 hour. 

Lightly flour your work surface, divide the dough into 3–4 pieces and begin to roll each piece out with a rolling pin. Stretch the dough across the surface with the pin until it is thin enough that you could see your watch face through the dough or see the work surface below the dough. Cut the dough using a pizza cutter into thin strips, or cut to make shaped pasta (such as ravioli). Cook in boiling, salted water until al dente.

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Ingredients

  • 4 cups all-purpose flour (try 00 flour for an even lighter final product)
  • 6 large eggs
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