What Shape Do I Make My Homemade Pasta?
After rolling out the dough to a very thin sheet (refer to the recipe instructions), I fold it over to form a lovely log. I then cut the pasta into 1/4-inch-thick strips using a sharp knife.
Here’s where you can use your simple homemade pasta to express your creativity. You can make pasta in the shape of thicker pappardelle or thinner strips more akin to fettuccine noodles. There is no right or wrong answer here, and I’m confident that you’ll find that creating this shape is among the most fulfilling aspects of making pasta by hand.
After the dough has been cut into strips, I unroll it and pull the strips apart to reveal gorgeous tangles of freshly made pasta. This fresh pasta recipe turns out so beautifully without the aid of a machine; it’s practically pasta magic!
First, A Few Tips:
- Make space. You’ll need a long, clutter-free surface to roll the dough. Do not overlook this tip. Pasta sheets are up to three feet long, and the kitchen table is perfect for them.
- Weigh your ingredients (including the eggs). This will guarantee that the pasta dough has the proper texture—that is, it will be pliable and soft. Should you use too-small eggs, the dough will become crumbly and dry. I use this digital scale for accuracy.
- Get ahead. Prepared homemade pasta noodles can be frozen, chilled, or kept at room temperature. See storage options for more details.
- Wrap it up. Pasta dough dries out quickly. Keep it covered at all times. Use an upturned bowl, a clean kitchen towel, or plastic wrap (my personal favorite).
How Much Homemade Pasta Do I Need Per Person?
I recommend a 2 ounce serving of fresh pasta per-person. After cooking, there should be about a cup of pasta. Nevertheless, I could eat this stuff for bowls upon bowls. I adore this pasta with a variety of sauces, but my homemade ricotta cheese recipe and a little olive oil or butter make it absolutely divine.
