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Nested long strips of fresh pasta on a grey background.
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Homemade Pasta Without A Machine

By Zerrin & Yusuf
Fresh pasta made with 3 ingredients and a rolling pin.
Yields: 4 servings
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PREP 30 minutes
COOK 3 minutes
TOTAL 33 minutes

INGREDIENTS
  

  • 300 g flour and a little more for dusting the counter
  • 100 g semolina flour and a little more to sprinkle over the fresh pasta
  • 4 large eggs

INSTRUCTIONS
 

  • In a large bowl, whisk flour and semolina. Make a hole in the center and break the eggs into it. 
  • Use your fingers and combine flour and semolina with eggs.
  • Sprinkle a little flour over the counter and transfer the dough on it.
  • Knead the dough for about 5 minutes or until you get a smooth ball. 
  • Wrap the dough ball with plastic wrap and let it sit in the refrigerator for 30 min.This will help the gluten in the dough come out and rolling out the dough will be easier.
  • Remove the dough from the refrigerator and cut it into 4.
  • Grab one of the balls and cover the remaining balls with a kitchen towel. 
  • Sprinkle a little flour on the counter and roll the dough ball out oval or rectangular shape and as thin as you can.
  • Sprinkle a little semolina flour over the dough and cut it into 4 or 5 strips.
  • Grab one of the strips. Roll it up and cut it into thin slices. Repeat for the remaining strips.
  • Sprinkle a little semolina flour on the freshly cut pasta and separate the stripes with your fingers and put them in portions on a floured baking sheet. 
  • Let them sit for 15 minutes before cooking.
  • Cook fresh pasta in boiling water in a pot for 3 minutes.(See the notes below for storing).

NOTES

  1. We knead the dough by hand, but if you have a stand mixer, you can make the dough in it using its dough hook.
  2. We use a rolling pin because we don’t have a pasta maker. And it works just fine. Just lightly flour the dough as needed and roll it out as thin as you can.
  3. Semolina flour is better to prevent fresh pasta strips from sticking to one another. So we dust the freshly cut pasta with semolina flour.
  4. If you want to store some of the fresh pasta you make, you can do so. 
To keep it in the refrigerator: After letting the fresh pasta strips sit for 15 minutes, put them inside an airtight container and keep it in the refrigerator for a couple of days.
To dry the pasta: Place the pasta in a single layer on a baking sheet and leave it uncovered in a dry area for 12-24 hours. They should be completely dry and crispy after this time. Turning the pasta nests or shapes over every few hours will help them dry evenly. Then, store in airtight containers at room temperature for several months.
To Freeze the pasta: Place the pasta strips on a baking sheet for 15 minutes so they dry out slightly – this will help prevent them from sticking too much. Then, place the pasta into airtight containers or bags and store them in the freezer for up to a month. You don’t need to defrost when you are ready to cook. Just throw them into the boiling water.
 

NUTRITION

Calories: 435kcalCarbohydrates: 76gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 73mgPotassium: 196mgFiber: 3gSugar: 0.4gVitamin A: 270IUCalcium: 44mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Italian, Turkish
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