Food & Receipts

Homemade Fresh Noodles: Simple, Safe, and Delicious

Making fresh pasta is often perceived as a time-consuming process that deters many home cooks from attempting it. However, crafting delicious artisanal pasta is surprisingly straightforward, requiring just a few simple steps to yield delectable, wholesome, and homemade delights.

Administrator

3 May, 2024

138

Here is how to make delicious fresh pasta noodles:

Ingredients

Serves 4
250gr of flour
120ml of water
1 teaspoon of salt.

Note: It is recommended that you choose flour with a high gluten content, as this type of flour absorbs water more quickly and in larger amounts. This results in dough that is soft, smooth and the pasta strands will be chewier and crispier.

Equipment required

A bowl, spoon, knife, chopping board, cling film…

Method

Step 1: Prepare the ingredients and knead the dough

First, add the flour and salt to a large bowl. With one hand, gradually pour the water into the bowl, and with the other hand, mix the flour mixture evenly.
Next, knead the dough with both hands until the dough is smooth and does not stick to your hands.
Finally, cover the dough with cling film and leave to prove for 30 minutes.

Step 2: Cut the pasta strands

Once the dough has proved for long enough, place the dough on a floured surface and begin to roll it out thinly, then cut into strands of the desired size.
Once the pasta strands are made, they can be cooked immediately or stored in a dry place (in an airtight container) for up to 3 days.
Or store in a food container (or food bag) in the refrigerator for about 5 days.

Finished product

After cutting, the pasta strands are boiled. Use a pot of water and bring to the boil, then add the pasta strands. Wait until the pasta strands float to the top and are cooked through.

The fresh pasta strands will be white in color, relatively wide (around 0.3mm) and have a medium firmness.

Frequently asked questions

For the best results, choose a flour with a high gluten content. This type of flour absorbs water more quickly and in larger amounts, resulting in softer, smoother dough. It also makes the pasta chewier and crispier.

Knead the dough with both hands until it’s smooth and doesn’t stick to your hands. This usually takes a few minutes of dedicated kneading.

Cover the dough with cling film and let it rest for about 30 minutes. This allows the gluten in the flour to relax, making it easier to roll out and cut.

Roll out the dough as thinly as you can while still maintaining an even thickness. The recommended thickness for fresh pasta is around 0.3mm.

Fresh pasta can be stored in a dry, airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for about 5 days.

Fresh pasta is cooked when it floats to the top of the pot and has a medium firmness. It will be white in color and relatively wide, depending on how thinly you rolled out the dough.