One of the easier recipes you'll find for homemade pasta. Ingredients for pasta are literally flour, grated parmesan cheese (I used the green bottle but you can grate it fresh from a block), and warm water.
2 cups of unbleached AP flour, 3 shakes of grated parmesan (about 4 tbsp), 3/4 cup of water. Mix flour and parmesan cheese together in a bowl, make a well in the mixture, slowly pour in your warm water as you mix in the flour. Mix it all into a dough, and knead it for roughly 9-10 minutes, it should be a smooth ball, slightly tacky.
Set aside for 30 minutes covered in a bowl or wrapped in plastic wrap to let the water completely soak in.
Put a pot of water on the stove on high after 30 minutes are up.
Roll dough out by hand. Use a rolling pin, you want to get it as thin as reasonably possible, about 1/4 inch thick.
You either want to roll it out into a square or a flat circle like a pizza, but make sure it is even all over.
Take a knife or pizza slicer and cut your sfoglio into strips about an inch wide. Take each strip, slightly stretch it to lengthen it, grip it between your palms, do a half-roll to twist it, and then tear so each noodle is about as long as your four fingers together. Move down the strip, roll, rip, and go on. Cut another strip, grip, roll, rip, and continue until you have done it for all of the dough.
Throw pasta in boiling water and stir so it doesn't stick. When they float to the top, they're done. This takes about 2-3 minutes, max. (Remove a noodle and taste to ensure it is done to your preferred texture if you want to let it go longer.) Remove pasta to colander, drain, and mix with sauce. Serve.
https://instagr.am/p/Cku6lpAOWN9
2 cups of unbleached AP flour, 3 shakes of grated parmesan (about 4 tbsp), 3/4 cup of water. Mix flour and parmesan cheese together in a bowl, make a well in the mixture, slowly pour in your warm water as you mix in the flour. Mix it all into a dough, and knead it for roughly 9-10 minutes, it should be a smooth ball, slightly tacky.
Set aside for 30 minutes covered in a bowl or wrapped in plastic wrap to let the water completely soak in.
Put a pot of water on the stove on high after 30 minutes are up.
Roll dough out by hand. Use a rolling pin, you want to get it as thin as reasonably possible, about 1/4 inch thick.
You either want to roll it out into a square or a flat circle like a pizza, but make sure it is even all over.
Take a knife or pizza slicer and cut your sfoglio into strips about an inch wide. Take each strip, slightly stretch it to lengthen it, grip it between your palms, do a half-roll to twist it, and then tear so each noodle is about as long as your four fingers together. Move down the strip, roll, rip, and go on. Cut another strip, grip, roll, rip, and continue until you have done it for all of the dough.
Throw pasta in boiling water and stir so it doesn't stick. When they float to the top, they're done. This takes about 2-3 minutes, max. (Remove a noodle and taste to ensure it is done to your preferred texture if you want to let it go longer.) Remove pasta to colander, drain, and mix with sauce. Serve.
https://instagr.am/p/Cku6lpAOWN9
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