Homemade All-Purpose Flour Pasta (High-Altitude Tips)
How to make fresh pasta with all-purpose flour, plus a few adjustments for Colorado's dry high-altitude air.
Ingredients
- 2 1/2 cups all-purpose flour (300 g)
- 3-4 large eggs
- 3/4 tsp sea salt or himalayan salt
- water or heavy cream only as needed
Instructions
- Clean your countertop well, then mound the flour and make a well in the center. Add the eggs and salt into the well.
- Whisk the eggs and salt together within the well, keeping the flour walls intact.
- Slowly mix the flour into the eggs, working from the inside edges outward, until a shaggy dough starts to form.
- Finish bringing the dough together with your hands, adding water and half-and-half (or heavy cream) a tablespoon at a time only if the dough feels too dry.
- Knead until smooth, then wrap tightly in plastic or a sealed bag with the air pressed out. Rest at room temperature for at least 30 minutes, or refrigerate and bring back to room temperature before rolling.
- Divide the dough into quarters. Flatten one quarter into a rough rectangle and pass it through the pasta machine on the largest (thickest) setting.
- Fold the two long edges of the sheet inward so they meet in the middle, then fold the whole thing in half again, like closing a book. Press down firmly so it holds together.
- Feed the narrow, folded edge through the machine again on the largest setting. Repeat this fold-and-roll step once more if the sheet still looks uneven.
- Once the sheet is smooth and even, run it through progressively thinner settings until you reach your desired thickness, then cut into your pasta shape of choice.