Recently my two year “blog-aversary” came around and I decided I wanted to do something out of my comfort zone. I tried my hand at homemade pasta. I’m not going to lie, making this recipe for the first time gave me mega anxiety because I had no idea what the consistency of the dough should be or what it should look like when it was done cooking etc… I’m hoping this post will inspire others to try cooking something that seems hard because it is such an awesome feeling when you nail it. This recipe blossomed because I decided to try making tortellini and ravioli on a few different nights. I tried about 3 different variations of this recipe and every time this one was the best. My words of advice are if you are confused or weary of your dough and if you are making it right watch youtube videos. The internet is a huge library of useful tips in the kitchen so don’t be afraid to use it. I’ll attack links to videos during the directions section of this recipe that I needed help because I would definitely not have been successful without them. Try this out and I promise you won’t regret it! Perry gave 5 stars and here is why:
“I cannot even describe how proud I am of Kelsey and how far she has come with her cooking and this blog. When she first told me her ideas about an online recipe blog I wasn’t fully sold on the concept. Two years later her recipes have gone international and it is something she is really passionate about. That being said, this recipe blew me away. I know Kelsey was stressed out about how it would turn out but she really knocked it out of the park. The thing I love most about the pasta she made is that we were able to make so many different things. She put together tortellinis, raviolis and even make our little guy some heart shaped noodles. Also I like how every piece of pasta isn’t uniform. Kels hand rolled each piece of pasta and that made it really special and unique. The taste is much different from store bought pasta in a very good way. It is nice and soft but at folded parts it has a bit of a bite making each fork-full a bit different. This was a great recipe for the anniversary of Goodforyougourmet and I want to congratulate Kelsey on how far she has come.”
Serves: 1 dough ball yields 6-8 servings Calories: 192/serving Time: 45 minutes
NOTE: In the directions when I say “Check out this video to help you out” that whole sentence is a link to the video. For some reason my “link text” won’t differentiate from regular text.
- 2 cups of flour
- 3 eggs
- 1/2 tsp salt
- 1/2 extra virgin olive oil
- Make a mound of 2 cups of flour on a clean and flat surface. Hollow out the center of the mound making a deep well in the center with steep walls of flour. You want these walls to be steep because otherwise you’ll have a mess of egg spilling out from your mound.
- Break the 3 eggs into the well. Add salt and olive oil. Start to gently mix with a fork. This step can be tricky so take it slow as to not break the steep walls of the well. I did it like I was gently scrambling eggs. Try your best not to hit the walls of flour just scramble the egg mixture and it will pick up flour as you do this. You can find a great video of how to do this here
- Keep working the dough until it all starts coming together. You will not use all of the flour so don’t feel pressured to have to use every dusting of flour on your workspace. After you have a solid amount of dough start kneading it until it is smooth and elastic. Do this for 8-10 minutes. If your dough becomes too dry add a bit of water and if it is too sticky add a bit of flour.
- After you knead the dough form it into a ball and wrap it in plastic wrap. Let it rest in your fridge for 20-25 minutes. You can store the dough for up to 24 hours in your fridge but it is best to use within a few hours of making. If you let it rest the whole 24 hours check the dough for small black specks. Black specks are no good so be careful in your inspection and if you find black specks you need to start over.
- Use dough for my ravioli recipe or tortellini recipe which will follow this post 🙂
*Recipe adapted from Kelsey Nixon of http://www.cookingchanneltv.com
*Photo is an original belonging to me