Homemade takeaway pasta can not only save you money but is much more rewarding. While making pasta requires time and patience, its results speak for themselves!

Start by pouring flour onto a pile and creating a well in its centre, adding eggs and olive oil before gradually mixing in more flour with your fork and hands.

How to Make Pasta

Homemade takeaway pasta requires the time-intensive step of kneading the dough until it reaches a soft yet firm state, but the results make the effort worthwhile!

Homemade pasta should feature long ribbon, fettuccine or tagliolini pasta with an irresistibly delicious sauce – ideal for wowing all of your guests at your next dinner party or family get-together! Make extra batches for maximum impact and impact so there will be enough for all!

Begin making pasta by gathering all of the necessary ingredients. Combine flour on a flat, clean work surface with cracked eggs. Slowly incorporate more and more flour as the eggs mix in slowly while drawing it with each stroke of your knife. Once thoroughly mixed, dough may still feel sticky, so sprinkle in additional flour if it remains sticky before kneading for 10 minutes until soft, stretchy, yet firmness appears – that should do it.

Once your pasta is complete, transfer it to an airtight container or bag (such as mylar bag) with oxygen absorbers to remove any extra moisture and extend its shelf life. It will keep it tasting great until you’re ready to cook it! It can then be kept fresh by refrigerating for several days or frozen until needed!

The Basics

When creating pasta dough, quality ingredients are essential. It means using fresh eggs and high-quality all-purpose flour such as Italian 00 (for delicate yet delectable pasta).

Combine eggs, oil and salt on a clean work surface before adding all or part of the flour gradually until a ball forms and no longer sticks to your fingers. If using a stand mixer with a dough hook attachment, start at low speed, gradually adding flour until your ball becomes elasticized – this should take approximately 10 minutes.

If mixing and kneading by hand, dust your work surface with flour. Make a mound out of the flour, create a well in the centre, dump in your eggs, use your fingertips to incorporate them, and then use both hands to knead for about six to seven minutes until the dough becomes elastic and firm.

Once the dough has been set, you can roll out long strands, such as fettuccine or linguine and make stuffed pasta, such as ravioli or tortellini. Either cook immediately (3-4 minutes in salted boiling water) or dry the noodles later by hanging them from a drying rack or swirling them into little “nests” before leaving them to dry on a large baking sheet dusted with flour. Once dried, you are stored in airtight containers in your refrigerator or freezer if required.

Variations

As part of your experimentation, try adding wetter ingredients such as tomato paste, pesto or ricotta that will change its colour and flavour – for instance, tomato paste, pesto, or ricotta can significantly transform its appearance and taste. Other great additions could include saffron, roasted pepper or even an entire beet that was boiled and cooled afterwards!

You were substituting some of your flour with semolina for an improved texture. Your eggs’ quality and type can also impact the outcome, but good old plain all-purpose works just as well. By choosing high-quality ingredients, you ensure an exquisite flavour profile and perfect results every time!

Storage

Fresh pasta should ideally be cooked as soon as it is made; however, if this is not possible or multiple batches have been created at once, there are three methods of storage for future use: refrigeration, freezing or drying for pantry storage. Fresh supermarket-bought noodles typically last two days in the fridge, while homemade noodles may last up to six days if stored properly and dried accordingly.

When time is of the essence, homemade takeaway pasta can be quickly flash-frozen using flash-freezing techniques. Arrange individually shaped pieces on a large baking sheet or floured board before transferring them to an airtight container or bag and pressing out any air bubbles before filling. Doing this ensures it won’t expand during freezing and burst its container or bag!