Fresh Pasta, Parmesan Recipe
Make Fresh Pasta, Parmesan Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Pasta Dough
Parmesan Finish & Serving
Method
Fresh Pasta Dough
- 1
Mix dry flours
On a clean work surface or in a large bowl, combine the all-purpose flour and semolina flour. Make a shallow well in the center big enough to hold the eggs.
- 2
- 3
Incorporate ingredients
Using a fork, gently beat the eggs while gradually drawing flour from the inner edge of the well into the egg mixture. Continue until a shaggy dough forms and most flour is incorporated. If dough feels very dry and crumbly, add up to 1 tablespoon water; if too sticky, incorporate a bit more flour by dusting the surface.
- 4
Knead
Gather the dough into a ball and knead by hand for 8–10 minutes on a lightly floured surface until the dough is smooth, elastic, and slightly tacky. If using a stand mixer with a dough hook, knead on low for 6–8 minutes.
- 5
Rest the dough
Wrap the dough tightly in plastic wrap or place in an airtight container and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
- 6
Roll and shape
Unwrap the dough and cut it into 4 equal pieces. Keep pieces not being worked on covered. Flatten one piece with your palm and run it through a pasta machine on the widest setting several times, folding once if needed, until smooth. Progressively roll through narrower settings until you reach desired thickness (for tagliatelle/fettuccine set: about 1–2 on a machine, or very thin for filled pasta). If rolling by hand, roll to about 1–2 mm thickness.
- 7
Cut pasta
Lightly dust the sheets with flour, then loosely roll each sheet into a cylinder and slice to create noodles (e.g., 6–8 mm for fettuccine). Unfurl the noodles and hang them on a drying rack or lay in loose nests on a floured tray while you finish the rest.
- 8
Dry briefly
Allow cut pasta to rest 10–15 minutes to firm up slightly before cooking. Do not let it dry out completely unless storing.
Parmesan Finish & Serving
- 9
Bring salted water to boil
Bring a large pot of water to a rolling boil and add 1 tablespoon fine sea salt.
- 10
Cook fresh pasta
Add the fresh pasta to the boiling water and cook 2–3 minutes until al dente (fresh pasta cooks much faster than dried). Stir gently to prevent sticking.
- 11
Reserve cooking water
Before draining, reserve about 1/2 cup of the pasta cooking water and then drain the pasta quickly.
- 12
Finish in pan with butter
In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add the drained pasta to the skillet and toss to coat. Add 1/4 to 1/2 cup reserved pasta water as needed to create a silky emulsion with the butter. Cook for 1 minute, tossing constantly, until the sauce clings to the noodles.
- 13
Add Parmesan
Remove the pan from the heat and immediately add 3/4 cup freshly grated Parmigiano-Reggiano. Toss vigorously to combine; the cheese will melt into the sauce. If mixture seems dry, add a splash more reserved water until you reach a creamy consistency.
- 14
Season and serve
Taste and adjust seasoning with freshly ground black pepper and additional salt only if needed (Parmesan is salty). Divide among plates, garnish with chopped parsley if using, and serve immediately with extra grated Parmesan on the side.