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Magical Homemade Pasta

Magical Homemade Pasta

degree-icon Medium
time-icon 10 minutes
time-icon 1 hour
time-icon N/A
time-icon 2 pounds
time-icon 6 ounces
diet-icon N/A
degree-icon Medium
time-icon 10 minutes
oven-icon 1 hour
snow-icon N/A
plate-icon 2 pounds
dish-icon 6 ounces
diet-icon N/A

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Homemade Pasta
  • 2½ cups Magical Flour or organic flour
  • ¼ cup MagicalButter olive oil
  • 3 whole eggs, plus 1 yolk
  • 1-2 tablespoons water (or more, if needed)
  • 1 pinch kosher salt

How To

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Homemade Pasta
  • In a small bowl, fork-beat the eggs, egg yolk, olive oil, salt, and 1 tablespoon/15 ml of water; set it aside for step 3.
  • Flour a clean, dry work surface.
  • Make a hole in the center of the flour pile large enough to contain the egg mixture––about 8 inches/20 cm—and slowly introduce the mix into the hole.
  • Start to incorporate the flour into the egg mixture.Try not to break the sides of the flour “well”, to prevent the egg mixture from spilling and making a big mess. Don’t worry about lumps.
  • Once everything is well mixed, use your hands to begin kneading the dough. If it is tight and dry, wet your hands, and resume kneading.
  • Continue to knead the dough until it is has a smooth, velvety feel. This should take about 8-15 minutes. If the dough is too dry, add a few drops of water; if too wet, add a little flour. Adding very small amounts is the key.
  • Wrap the dough in plastic, and let it relax for at least 1 hour. Do not refrigerate it if you are using it immediately.
  • Cut and roll your Homemade Magical Pasta into the desired shape.
  • Chef’s Notes: I roll my pasta with a pasta-making machine, using the largest setting. I fold and re-roll it on this setting 4 times before I start rolling it on the next thinner setting. I do at least 4 or 5 step-downs when rolling out pasta, ending with the thinnest setting. Use a little flour on the pasta sheets when you’re finished rolling, just before you cut them into your desired shape: fettuccine, ravioli, capellini (angel hair), etc. To prevent sticking, dust with a little more flour after your pasta has been cut.