Description: What is more synonymous with pasta than spaghetti? Unlike dried pasta, fresh is more delicate and has a silky texture. Spaghetti gets its name from its shape which translated to little strings.
Region: Throughout Italy
Traditional Sauce: Typically fresh pasta served with lighter sauces, such as truffle butter.
For portioning, I do 100g of flour for 2 people for a starter and 100g per person for a main course.
Silky and delicate fresh homemade pasta made with an egg dough.
Prepare the pasta dough
Add flour to a bowl or make a make a well in the flour on the counter. Add the eggs and mix together to form a shaggy dough.See our pasta dough recipe link in description for more details on making the dough.
Knead the dough
Continue to knead the dough for 5-10 minutes or until elastic and smooth.
Wrap and set in the fridge for 30 minutes
Roll out the dough
Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. If it starts to get too long, cut the dough in half and keep pressing until you get to the lowest setting.You can use a rolling pin if you do not have a pasta press.
Shape the spaghetti
Cut the rolled dough into the desired length. The easiest way to shape the spaghetti is to use a pasta maker attachment. Run each section of rolled out dough through the pasta cutter.
Lightly flour the pasta. Scoop up the spaghetti with your fingers and let fall down. This will open and seperate the pasta. Gently flour and set in a nest.If you do not have a spaghetti attachment you can cut the pasta by hand. Dust with flour and gently roll up lenghway. Cut into 1.5mm widths. See gallery for detailed pictures.
Fresh pasta cooks very quickly. Drop into a bot of well salted boiling water for around 60-90 seconds.
Toss into your sauce of choice.