Of course dried pasta is a great larder staple but if you have the time, you should really consider making your own fresh pasta. It’s delicious, chewy and quite different from the dried version.
This recipe is for a basic dough. With that I mean it’s not specifically for one type of pasta. Instead it’s suitable for a wide variety of pasta shapes. I’ve used this dough to successfully make fettuccine, ravioli and lasagne. Unfortunately, it’s not suitable to make extruded types of pasta like macaroni. To make these you not only require a different machine, you also need a completely different kind of dough.
Still, there are a lot of dishes you can make with this dough. However, all of them will require you to roll out your dough. Quite thinly too. For this, you can use an old fashioned rolling pin. An easier way however, is to use a pasta machine. You can buy very expensive, motorised, versions that can make 20 different shapes of pasta. The one I happen to have, however, is very cheap, hand-cranked and can only make 3 diffrent shapes. But for the couple of times a year I use it, it gets the job done just fine.
Exactly how thin you should roll out your dough, depends on the recipe. Pasta that will not be under any strain, like lasagne sheets, can be very thin. Types of pasta that have a filling, like ravioli or tortellini, will have to be a little bit thicker. Trial and error is really the only way to figure this out.
Another great thing about this pasta dough is that it will keep very well in the freezer. So you can make a batch beforehand, saving you a lot of cooking-time later. Also, you probably won’t need the entire amount of dough at once.
For example, just 1/4 of this recipe is enough to make our lasagne with celeriac and carrots.