La Pasta Fresca — Fatta In Casa (made In House) Recipe
(gluten-free options available)
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Ingredients
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Pasta Dough
Sauce (optional)
Method
Pasta Dough Preparation
- 1
- 2
Knead the Dough
Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes until smooth. If the dough is too sticky, add a little more flour as needed.
- 3
Rest the Dough
Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature to allow the gluten-free flour to hydrate.
Pasta Shaping
- 4
Roll Out the Dough
After resting, divide the dough into four equal pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness.
- 5
Cut the Pasta
Cut the rolled dough into your desired pasta shape (e.g., fettuccine, lasagna sheets, etc.) using a sharp knife or pasta cutter.
- 6
Dry the Pasta
Place the cut pasta on a floured surface or hang it on a pasta drying rack while you prepare the sauce (if using).
Sauce Preparation (Optional)
- 7
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 8
Add Tomatoes and Season
Add halved cherry tomatoes to the skillet. Season with salt and pepper. Cook for about 5-7 minutes until tomatoes soften and release their juices.
- 9
Finish with Basil
Stir in chopped basil and remove the skillet from heat. Optionally, add grated Parmesan cheese before serving.
Cooking the Pasta
- 10
Boil Water
In a large pot, bring salted water to a boil.
- 11
Cook the Pasta
Add the fresh pasta to the boiling water and cook for 2-4 minutes or until al dente. Fresh pasta cooks faster than dried pasta.
- 12
Drain and Combine
Drain the pasta and reserve some of the cooking water. Add the pasta to the skillet with the sauce and toss to combine, adding reserved water as needed for desired consistency.