How to Make Spaghetti Noodles From Scratch
According to Life in Italy, Americans eat 20 pounds of pasta per person each year. There are hundreds of varieties and shapes of pasta to pick from, but spaghetti remains one of the most popular. While it is easy to pick up a package of the thin noodles at the grocery store, nothing compares to the taste of fresh, homemade spaghetti. Does this Spark an idea?
Things You'll Need
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon extra virgin olive oil
- Extra flour
- Fork
- Plastic wrap
- Pasta maker or rolling pin
- Pizza cutter, knife or spaghetti cutter
Instructions
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1
Clean your work surface. Mound 2 cups of all-purpose flour on the surface. Create a well in the middle of the flour.
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2
Crack three large eggs into the well. Add 1 tsp. salt and 1 tsp. extra virgin olive oil. Use a fork to break up the eggs and mix them with the salt and olive oil.
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3
Use your fingers to mix the flour with the eggs, salt and olive oil. Start at the sides of the flour mound and work your way in. Mix the ingredients together until they are combined and form a dough.
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4
Knead the dough for eight to 10 minutes. The dough should be smooth and firm. If the dough becomes too dry while kneading, add a little water. If it becomes too wet or sticky, add a little flour.
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5
Wrap the dough in plastic wrap. Let it sit at room temperature for at least 30 minutes and no more than two hours. At this point, you can refrigerate the dough for up to 24 hours. The dough must be at room temperature before you roll it.
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6
Section the room-temperature dough into four pieces. Roll each section using a pasta maker or rolling pin. If using a pasta maker, set the machine at its widest setting and lightly flour the rollers. Begin rolling the dough through, folding it in half each time. Repeat the process five to six times, moving from the widest to narrowest setting.
If using a rolling pin, flour the work surface and start rolling the dough from the center outward. Roll the dough into a thick oval disk. Flour the surface and dough as needed to keep it from sticking. Continue to roll the dough until it thins.
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7
Lay the dough flat to cut. Use a pizza cutter, knife or spaghetti cutter to make thin noodles.
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8
Dry the pasta for 10 to 15 minutes. Refrigerate or freeze if not cooking the spaghetti right away.
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References
Resources
- Photo Credit uncooked spaghetti image by Simone van den Berg from Fotolia.com
