Homemade Pasta
Servings: 6 people
Calories: 207kcal
Homemade Pasta is the ideal choice for your favorite Italian dish. Making fresh pasta at home is easier than you might think! Take a handful of simple ingredients, and transform them into one of the most beloved foods ever created!
Print Recipe
Equipment
- Food processor, or hands and a rolling pin (see post for more)
- Pasta roller attachments with stand mixer, or hand-cranked pasta roller
Ingredients
- 1 cup semolina flour
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 2 tablespoon olive oil
- 2 to 3 tablespoon water
Instructions
- Using your food processor, mix together the flours and salt....pulsing a few times.
- Slowly add the eggs to the food processor.
- Slowly add the oil, and then water with the food processor on.
- Once the dough turns into a ball, stop the food processor.
- Flour your hands, and pull out the dough
- On a floured surface, roll the dough into a ball. With a knife, divide the dough into quarters and cover with plastic wrap. Let rest for 15 minutes.
- Take one dough quarter at a time, and on a floured surface, using a rolling pin, gently roll out the dough into about a 2-inch by 4-inch rectangle, about ⅛-inch thick.
- Fold the sides into each other, like folding a letter.
- Roll smooth again with a roller and then fold the sides in again. Flatten to ⅛-inch with roller.
- Place your pasta roller on the widest setting (0) or (1). Feed the folded pasta through. If the pasta shreds, press the dough back together and form into a rectangle again. Fold in sides, and put through roller again. Repeat this process 3 to 4 times, until pasta is smooth.
- Trim the egdes of the pasta to make a smooth sheet of pasta.
- Begin tightening the pasta settings.
- Continue putting the pasta though the roller until you've reached the 3 setting.
- If you want cut pasta, such as spaghetti, angel hair, linguine, or fettucine, replace the pasta roller with the desired pasta cutter attachment.
- Put the pasta through the roller, catching the pasta with your hands as it is fed through.
- Place the pasta on a large baking sheet, sprinkled with semolina. (this will keep the pasta from sticking to each other).
- Bring a pot of water to a boil, with about a tablespoon of Kosher salt.
- Once boiling, add the pasta.
- Cook, stirring, for about 2 to 3 minutes.
- Drain.
- Serve immediately, or dry for 24 hours before storing, or freeze. (See FAQs for more on this).
Video
Notes
If you do not have a food processor, simply add the flours on your counter, and make a well in the center of the flour. Add the remaining ingredients into the well, and then use a wooden spoon, to begin incorporating the flour into the wet ingredients. Once a dough as begun to form, use your floured hands to knead until elastic and smooth, about 15 to 20 minutes.
If you cannot find semolina, you can use all regular all-purpose flour. The consistency won't be the same, but will still produce good pasta.
Be sure to only cook the pasta for 2 to 3 minutes, if fresh!
If you want to dry the pasta, then use a pasta dryer, or simply place on a baking sheet, in a non-humid location and let set out for 24 to 36 hours, until dried. A fan helps to expedite this. Place in a large baggie, sealed, at room temperature for up to 6 months.
If you want to freeze the pasta, place the pasta while still on the baking sheet into the freezer for 10 to 15 minutes. Then place in a large freezer bag and freeze for up to 3 months.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Calcium: 15mg | Iron: 2mg