7 Easy Ways To Make Pasta Without A Pasta Machine _ From Tortellini To Orecchiette

Did you know that making pasta from scratch is actually pretty easy .

You don't need fancy equipment and you definitely don't need an expensive pasta maker .

In fact , you most likely already have everything you need at home .

Sure .

It's convenient buying pasta from the grocery store .

But if you ever eaten homemade pasta .

Wow , the flavor , you have no idea what you've been missing out on .

Give your wallet a break .

Give your taste buds a treat .

Let's get started .

We've come up with a recipe for smooth versatile pasta dough that can be rolled out by hand .

The result perfectly textured , extra flavorful pasta made from easy to find ingredients that you probably already have on hand .

First heap the flour into a pile .

Create a large well in the center using your hands a little bit bigger .

Ok .

All of the eggs will go in there before we gradually incorporate the flour .

Now add one third cup of water to make the dough easier to work with .

Use a fork to mix the ingredients .

Slow and steady wins the race .

Try to keep the eggs from breaking through the well or they'll spill all over your countertop don't worry too much if it does break though .

There's an easy fix as soon as it looks like the flour is incorporated and a firm dough has started to form , continue to need with your hands .

One of the biggest mistakes people tend to make is not needing the dough enough .

So make sure you set a timer for about 7 to 8 minutes , then you'll give the dough the love and attention it deserves needing is what creates the gluten which we need in order to get a nice smooth dough .

So it's a really important part of the process .

If the dough feels a little sticky , just add some flour .

If it feels too dry , whisk an egg with some lukewarm water .

And once that's done , you can brush the egg wash evenly over the dough to give it more moisture .

It will be pretty easy to know when your dough is ready , just gently press your hand into the dough .

And if it bounces back , that means that enough gluten has been developed .

If that's the case , you're ready to move on to the next step , wrap the dough in plastic wrap and refrigerate it for 30 to 60 minutes .

Once it is rested , divide the dough into smaller sections so that it's easier to work with , wrap the pieces you don't need in plastic wraps .

So they don't dry out is one type of pasta that you can make with equipment that's already in the kitchen , lay two pieces of twine on your work surface .

Then put a cutting board over them , cover the cutting board with wooden skewers position lengthwise , then press down on the board and tie the ends of the twine together .

And there you have it the perfect pasta board to shape the pasta .

Roll out the dough until it's nice and thin .

Then cut it into 4 , 1.5 by 1.5 inch squares .

Dust your pasta board with flour , then gently roll a chopstick over the dough so that it takes on the texture of the grooves in the board .

Now roll it back slowly and your gargan noodles are ready to go for file is also super easy to make .

Plus it looks gorgeous .

Roll out the dough until it's very thin .

Cut it into small rectangular sections , using a pizza cutter or knife gently press a fork into the edges of the dough to get a classic bow tie shape .

Squeeze the center between your index finger and thumb .

Now you've made the perfect bow tie to dry the pasta , stretch a pair of new tights over an empty picture frame , then put the on top and your own pasta drawing rack for our next dish .

Roll the dough into a log about one inch in diameter .

Now it's time to get creative , grab some tape and a couple of toothpicks , cut small pieces off of the log and roll them along the bed of toothpicks to give the pasta a ripple texture .

Now , you've made some Castellani .

Don't worry if the shape of your pasta isn't perfect .

It's homemade .

Another Italian classic is a type of ear shaped pasta called the roll the dough into a log about one inch in diameter , cut out pieces that are one half to three quarters of an inch thick .

Using a butter knife , place the butter knife on the piece of dough , press down and slowly pull it towards you .

The tension causes the dough to curl up into little ears , try it a couple of times and don't give up if your first attempts look a little experimental for the .

We're going to roll out our dough into one long section since it can be difficult to roll out evenly while making it thin enough .

We're gonna use a little trick fold the upper third section of dough over the lower part .

Continue rolling out using the same technique .

This will make the thickness of the pasta much more consistent , roll out the dough so that it's thin enough to see your hand through it to get the ready for the final step , dust , some flour over the dough and carefully roll it up .

The flour prevents the dough from sticking to itself .

Cut segments out of the pasta roll , then unroll them to make Paparelli just cut thicker segments out of the pasta roll .

You can put the noodles straight into boiling water .

Or you can store them to dry them , place them on a hanger and keep them in a dry place .

Now , for a classic to make Tortellini cut 1.5 by 1.5 inch squares out of the rolled up dough .

We've opted for spinach onion and garlic filling , but feel free to use whatever ingredients you want .

Put some of your filling in the center of a square fold , one of the corners over to meet the opposite one , then carefully push out any excess air .

If the edges won't stay put , you can use a little bit of water to help them stick .

Once everything is nice and sealed , connect the opposite corners to one another in the shape of a small crown .

Tortellini check , make sure your pasta doesn't stick together when you put it in boiling water for every three ounces of pasta .

You need a big pinch of salt and four cups of water .

A lot of people might try to add olive oil to the water at this point , but that's a big no , no oil floats , but the pasta sinks , the two never interact .

So adding it is pointless .

If you're afraid that water might boil over , you could just put a wooden spoon on the top of the pot .

It prevents foam from bubbling up .

So you'll never have to worry about it spilling over again .

Once the pasta is nice in al dente , it's time to strain it , be careful because running your pasta under cold water will shock it .

Just toss it a few times , then you can enjoy it with a delicious sauce .

There's an Italian saying the sauce waits for the pasta , not the other way around .

The sauce takes way longer .

So we prepared a little something ahead of time .

Now it's time to enjoy .

And boy , does it look delicious ?

Mama Mia .

Have fun experimenting and making all of these delicious types of homemade pasta .

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Why buy pasta when you can make it yourself ?

Thanks for watching .