Mario Batali’s How-To Tuesday: Homemade Pasta
Make some fresh homemade pasta, just like Mario Batali!
There is nothing like handmade pasta–it’s delicious, slightly chewy, and will take your pasta game to a new level. In collaboration with Food52, Mario Batali brings you the step-by step, demonstrated by Josh Laurano from Tarry Market & Tarry Lodge. Oh, and did we mention there are only 2 ingredients???
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Up your game in the kitchen by learning all the fundamentals–right here, every week on How-To Tuesday from Mario Batali. While you’re at it, please subscribe to the Mario Batali YouTube channel for recipes, inspiration, and a new How-To Tuesday video every week! And don’t forget to check out mariobatali.com for more on food, travel and Italian culture, curated by yours truly. Wheeeeeeeee!
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2 Cups All-Purpose Flour
2 Cups 00 Flour (or just use 4 cups All-Purpose Flour)
4 large Eggs
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes in the refrigerator before using.
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