Tips and Tricks for Making Homemade Pasta

By Peppercorn's Grill

If you want to eat pasta at home, but aren’t a fan of the store-bought kind, you could always make your own!

Homemade pasta definitely takes practice to make perfect, but will be well worth the effort!

One thing to remember is that less is more. All you need are eggs, flour, and a hint of salt. “A dash of salt for the angels,” as my mother would say. The salt has nothing to do with making the pasta, but has to do with the Italian tradition.

You don’t want to use too much flour or your dough will be too dry and too hard. Egg size is very important when you’re figuring out how much egg and how much flour to use. We use extra large eggs here and it works out that for every three eggs, we use two cups of flour.

After you have kneaded your dough, you will want to let it settle for 15 to 20 minutes. Put it on a plate and cover it with plastic and let it sit. It’s always better to wait a little bit than to use it right away.

Once the pasta is ready, we roll a piece out and then put it through the pasta machine. Pasta machines for home use can be found at most retailers.

We’ve been doing this for a long time, so we can turn out all the pasta needed for our restaurant quickly, but with practice, you will be good at it too.

Happy pasta making!