hey guys welcome back to carnal dish today I'm going to show you a very simple basic homemade pasta recipe that you should always have in your arsenal nothing and I mean nothing beats the taste and texture of fresh pasta it is truly worlds apart from the stuff in the box and because it comes together so quickly with ingredients that you more than likely have laying around the house already there's no excuse not to make it from time to time so with that said let's get started for this recipe I'm using double zero flour and it's just a really finely ground flour that's perfect for pasta I've got nine ounces of that in a bowl and to that I'm gonna add three whole eggs and one egg yolk you're just gonna beat the eggs like they stole something so that they incorporate better into the flour we're gonna add the eggs to our flour which is a nice tan mix so I fit it with the dough hook and you may have to just kind of coax the flour so that it starts to mix you're also gonna add about two tablespoons of olive oil to this and just keep mixing it around until it eventually forms into a ball you can also use a food processor for this method either a food processor or stand mixer give you really consistent results each time so the dough is ready it's nice and springy and I'm just gonna need it on my counter for about one to two minutes until it comes into a nice tight ball the traditional method of making pasta dough is to mound some flour on your counter and make a well so that you can put the eggs in there you slowly incorporate the eggs in the flour that method is perfectly fine but this method is a lot faster so I'm just covering the dough with plastic wrap and that's basically just gonna chill out on my countertop for at least 30 minutes this resting period is very important because it gives the dough time to relax the gluten relaxing the flour to hydrate you're going to divide your dough in half and then each half into half and you're gonna work with one piece at a time and make sure you keep the other pizzas covered because they can dry out very quickly I'm just flattening a little bit just let it's a little bit easier to roll through the pasta machine so on the first setting which is the widest setting you're just gonna run it through then you're gonna fold it either in half or into thirds like a business letter and you're gonna run it through again and you're gonna repeat this five times then you're gonna narrow down each setting and you're only going to run it through twice the reason why you want to fold the dough before you roll it the first five times is because that is essentially kneading the dough and building the structure so that our pasta is nice and sturdy and does not disintegrate when we go to boil it so make sure that you do that I remember the first time I made pasta from scratch many years ago I didn't fold it before I rolled it through and honestly like the texture was just okay it didn't really have much of a structure it kind of just fell apart in my mouth so you want to make sure that you do this part so now I'm all the way down to the second thinnest setting on my machine which is actually perfect for lasagna sheets it stays nice and sturdy and it holds up the sauce the meat and the cheese so if you want to make lasagna this is where you should stop you want to make sure that you lightly dust the pasta with a little bit of flour between each setting so that it doesn't stick so now I'm on the very last setting which is the thinnest one and honestly like this is my personal preference for love not lasagna noodles like fettuccine noodles or spaghetti or if I wanted to make like a homemade tortellini I would stop here I think the last two settings are pretty much the most popular one so you know try the lasagna sheet setting and if you feel like that's too thick then go down one more your pasta is perfectly thin when you can see your fingers through it so you just want to let it rest on your counter and lightly flour it for about five minutes before you start to cut it so now I'm just cutting some spaghetti to let you see what it looks like and I'm holding the dough up just to kind of guide it the thing about fresh pasta is that it's very fragile so please be gentle with it at this point you know don't be too aggressive and try to yank it through you might tear it and destroy it just relax a little bit so this is what the spaghetti looks like on the thinnest setting and my hands are not ashy they are just coated in flowers who do not come for me I'm going to hang this spaghetti on my pasta drying rack if you do not have a pasta drying rack it does not make a difference you can just put these in cute little bundles toss them with a little bit of flour so that they don't stick together and just let them dry on the counter top here I am actually cutting some fettuccine because that is what I will be using for my next recipe that I'll post and about a day or two so just run that through the same way you did the spaghetti let that air dry for about five to ten minutes and then you can boil it you can either boil it immediately or you can just let it dry a little bit like I'm going to and I also want to show you guys how to cut pasta if you don't have a cutter all you have to do is just take a sheet of pasta and gently roll it up very loosely so then it's not too tight you're gonna take a very sharp knife and you're just gonna cut the dough into strips as narrow and where or as wide as you want you can make pappardelle or tagliatelle you can just make that a Cheney you can try to make spaghetti it doesn't matter and that's basically it you guys it's super easy very simple I know it seems like it's an intimidating thing to do but it's what two to three ingredients you mix them up you let the dough rest then you roll it out you cut it simple and it's absolutely delicious I'm telling you there is nothing like the texture of fresh pasta it just has that stuff box beep so give this recipe a try and I'll see you guys later bye