Items you will need
- Pasta dough
- Cutting Board
- Rolling Pin
- Wax paper
- Cookie Sheet
- Large pot
- 2 tsp. salt
- 1 tsp. olive oil
Fresh pasta dough will cook faster than dried pasta, but cooking times will vary, depending on the type of pasta in the recipe. Thin pasta like angel hair pasta or spaghetti will cook faster than thick pasta or filled pasta like ravioli. Many appliances exist to help cooks roll out and cut dough, but fresh pasta can be prepared by hand. Fettuccine, ribbon-like, flat pasta, is simple to roll out and cut by hand. Cooking fettuccine is also simple: boil in salt water before eating.
Place pasta dough on a clean, floured cutting board. Sprinkle a light dusting of flour on the dough to prevent sticking.
Use a wooden rolling pin to roll out the dough to 1/16 inch thickness. Check the thickness of the dough your hand to make sure it is spread evenly. (Reference 1).
Trim any uneven edges so the dough has a rectangular shape. Sprinkle the top of the dough with a generous amount of flour.
Fold the bottom third of the dough toward the center, and lay it on top of the rest of the dough. Do not press the dough together.
Fold the top of the dough towards the center, and lay it on top of the dough. The dough will now appear to be three stacked layers.
Cut the folded pasta into 1/4 inch strips using a sharp knife. Lay strips on a wax paper-covered cookie sheet and let dry for 30 minutes.
Bring 8 cups of water to a boil in a large pot. Add 2 tsp. salt to the boiling water.
Place pasta in the boiling water, and add 1 tsp. olive oil. Cook for seven to eight minutes. Stir occasionally to prevent the pasta from sticking to the pot. Add extra cooking time to reach the desired texture for the pasta.
Drain pasta in a colander before returning the pasta to the pot. Serve with sauce and other condiments, as desired.
Add extra flour as needed to prevent sticking when rolling out the pasta dough.
If the pasta thicker than 1/16 inch or it contains a filling, you may need to adjust the cooking time for your pasta.