Homemade Pasta
There’s something especially enjoyable about homemade pasta that puts it just a nudge above the dried product you can find a the grocery store. This recipe is a great activity to try out if you want to plan a fun date or if you want to get the kids involved in a weekend dinner. This is as rustic as it gets so wash those hands, disinfect those countertops, and get to work!
Active Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 2-4 servings
Ingredients:
200 grams. Semolina Flour (1 ½ Cup)
100 grams “00” flour or AP flour (¾ Cup)
1 tsp. Kosher Salt
4 Egg yolks
2 Whole Eggs
2 Tbsp. whole milk or water
Rule of Thumb: 300 grams dry ingredients to 185g liquid ingredients
Directions:
In a medium bowl, whisk together both flours and the kosher salt. Dump the dry mixture onto a clean countertop and create a well within the mound of flour.
To the middle of the well add the egg yolks and whole eggs. With a fork, begin to scramble the eggs until they are well mixed and slowly incorporate the flour into the middle of the egg mixture. Once a majority of the flour is mixed with the eggs, use the heel of your hands to begin to knead the crumbly dough together. Continue working the dough with your hands to bring it together into a shaggy ball. Knead the dough for 8 to 10 minutes. In the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
Repeat with remaining dough.
Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Tips:
If you do use a food processor to combine your dough, be sure to change out the blades for the “dough” attachment. These are usually black, made of plastic, and are more dull than the standard stainless steel blades.