The secret to making great fresh pasta is really no big secret at all and is pictured below. If you are serious about making fresh pasta at home then you need to invest in a pasta maker. The Marcato Atlas 150 Pasta Maker is my choice as the best money can buy.
Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel
Marcato actually makes two styles of this machine. the 150 Wellness (pictured) and the 180. The Marcato 180 is just a wider version of the Wellness 150. Both versions come in a variety of colors, but if color is not important, you will save money with the stainless steel model.
Click the image or link above to view this item on Amazon. Currently the stainless steel version sells for $79.95. The operation is identical on all models and these machines are very easy to use.
Here is a product description from Amazon’s website:
“Home chefs are more interested than ever in creating more wholesome ways to feed their families. Organics are in, and pasta is never out. The Atlas pasta machine is the most famous pasta machine in the world. With this machine you’ll be able to make fettuccine, spaghetti, flat dough sheet, and tagliolini. It has an easy to use adjustment knob that allows you to control the thickness of pasta – from 0.3mm to 2.5mm.”
Fresh pasta laid out to dry.
This heavy duty machine has a chrome plated steel body. The rollers and cutters are made of long lasting anodized aluminum. The anodized aluminum is a wellness innovation; rollers and cutters grab the dough better and because they are free from heavy metals, such as chromium and nickel, you get healthier results. Gears are case-hardened tempered steel. Includes clamp for securing to counter, instruction book and recipes. Attachable blades for spaghetti, linguini and ravioli also available (sold separately).”
*************************************
A machine even one as good as the Marcato Atlas cannot guarantee great fresh pasta. In order for that to happen you need to make sure the dough is right. I remember my mom and grandmother painfully stressing over the right consistency of the dough. No pasta machine in their arsenal, and they spent hours making sure the dough was the proper thickness before they cut it and laid it out to dry.
My grandmother was crafty however and had this rolling pin, pictured below, that had groves in it making a perfect spaghetti. That rolling pin is one of my most treasured possessions.
Grandmas Spaghetti Cutter Rolling Pin
The one thing you must remember and most likely the key to a great pasta dough is not making the dough too wet. Wet dough will stick to the rollers and you will have a mess. If I find that the dough is sticky and hard to work with, then it’s too wet and I will add additional flour. Consistency is the key to making good pasta and with practice you will find that eventually the task is an easy one.
- Fresh makes every pasta dish better
Here’s a recipe you can try, but be sure to play around with it and get that consistency down pat. Once you get it, making pasta will become a weekly experience, I promise.
Another thing, be mindful of conditions like the hardness or softness of water and altitude. These can have an effect on your doughs final look, feel and taste.
Ingredients:
-
2 Cups Semolina
-
2 Cups All purpose flour
-
6 medium eggs
-
1 Tablespoon olive oil
-
pinch of salt.
Directions:
-
You can knead the dough mix it in a bread machine or as I do, use a food processor with a dough blade.
Bread machine. Making dough. (Photo credit: Wikipedia)
-
Make sure you eggs are at room temperature, and combine with the oil, salt add and a little flour to the processor. Mix until you have blended all the ingredients.
-
Continue adding flour until the dough forms a ball and begins to crumble.
-
Take a sample of your dough and check for the consistency. If its too wet, add flour and continue mixing. If you feel the dough is too dry, add a little room temperature water.
-
Once you are happy with the consistency, form a ball of dough and wrap in plastic. Let the dough rest for 30 minutes.
-
The dough is now ready to be rolled and run through the Marcato, according to the directions for the cut desired.
Making fresh pasta at home is fun, healthy, and a great way to get the kids involved or enjoy with your partner. Keep experimenting until you get it right and remove the guesswork.
Remember, fresh pasta does not have a very long shelf life so make enough to use immediately or freeze extra in a resealable plastic bag. Fresh pasta also cooks up in about 4 minutes, sometimes less. So keep an eye on it.
How To Make Great Fresh Pasta
Ingredients
- 2 Cups Semolina
- 2 Cups All purpose flour
- 6 medium eggs
- 1 Tablespoon olive oil
- pinch of salt.
Instructions
- You can knead the dough mix it in a bread machine or as I do, use a food processor with a dough blade.
- Make sure you eggs are at room temperature, and combine with the oil, salt add and a little flour to the processor. Mix until you have blended all the ingredients.
- Continue adding flour until the dough forms a ball and begins to crumble.
- Take a sample of your dough and check for the consistency. If its too wet, add flour and continue mixing. If you feel the dough is too dry, add a little room temperature water.
- Once you are happy with the consistency, form a ball of dough and wrap in plastic. Let the dough rest for 30 minutes.
- The dough is now ready to be rolled and run through the Marcato, according to the directions for the cut desired.
Related articles:
Hey you may have noticed our new affiliate partner 
Their banner ad is atop our blog posts this month through February. There are many wines clubs out there, but I especially like their international collection. Click on the banner and check them out.
