When I have a free afternoon I love to rock out to my favorite tunes and play in the kitchen with Gatsby by my side. It might seem intimidating, but making homemade pasta can be quite enjoyable[1]. Plus as I like to say, “I’m working for my pasta feast!”
Rate this recipe!
| Servings |
people
|
Ingredients
- 2 cups "00" flour or unbleached all-purpose flour
- 1/4 cup semolina plus extra for cookie sheet
- 3 eggs
- 1-2 tablespoons water
- 1 tablespoon olive oil
Ingredients
|
Rate this recipe!
|
Instructions
- Place the dry ingredients in the bowl of a food processor or a large mixing bowl.
- Add eggs, 1 tablespoon water and olive oil, and process until well combined.
- Test dough to make sure it will hold together. If it is dry, add up to a tablespoon more water as needed to make the dough moist but not sticky.
- Turn dough out and knead for 1 to 2 minutes until dough is smooth.
- Wrap the dough tightly in plastic, and allow it to rest at least 20 minutes.
- Roll out in a pasta maker until smooth, then roll into sheets and cut into desired noodles. You will need extra all-purpose flour for this process.
- Lay noodles on a cookie sheet coated with extra semolina flour to keep noodles from sticking together.
- To cook and serve, plunge into rapidly boiling salted water, cook until tender, about 2-5 minutes, and serve at once with your favorite sauce.
Recipe Notes
Pasta dough can be stored in the refrigerator for 1 to 2 days. Allow to come up to room temperature before rolling out. Pasta that has been rolled and shaped can be frozen. You can also set shaped pasta out on towels until completely dry, and then it can be stored in an airtight container at room temperature.
[1]There are You Tube videos and cooking classes available as a guide.