Homemade Pasta

recipe
450g Tipo 00 flour
1 whole egg
6 egg yolks
1 tbsp milk
1 tbsp melted butter
Water (as needed to bring the dough together)
  • NOTE: This recipe includes instructions for homemade pasta sheets using a pasta roller (or rolling pin), or pasta extruder. Homemade pasta can be made up to 6 hrs before and kept in the fridge for optimal results.
  • PASTA DOUGH
  • 1. For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano).
  • 2. In the well add egg, yolks, milk and butter. Stir with a fork gradually incorporating the flour until it can be mixed by hand
  • 3. Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.
  • 4. After the dough has rested at least 30 minutes, remove from fridge. Either roll out sheets of pasta or use a pasta extruder to make the shape you desire.
  • 5. Cook fresh pasta for a maximum of 2 minutes in a pot of boiling water. Alternatively, you can freeze the pasta. Cook frozen pasta straight from the freezer in a pot of boiling water for max of 3 minutes.