Description
Delicious homemade pasta, perfect for your favorite sauces.
Ingredients
Scale
- 1½ cups all-purpose flour
- ¼ cup semolina flour
- ½ teaspoon kosher salt
- 2 large eggs
- 1 egg yolk
- 2 tablespoons olive oil
- 2 tablespoons ice water (if needed)
Instructions
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor and pulse to combine.
- Add the eggs, egg yolk, and olive oil, and pulse to combine again. The dough should form into a ball around the blade. If it doesn’t add a tablespoon of ice water and pulse again. Repeat until the dough forms into a ball.
- Transfer the dough to a clean work surface and knead for 15-20 seconds, until a smooth ball forms (the dough should be very tough).
- Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 25 minutes.
- Once the dough has rested, it should be soft to the touch. Divide it in half and wrap one half in plastic wrap to keep it from drying out.
- Lightly dust the other half of the pasta with semolina flour and roll it according to the manufacturer’s instructions on your pasta machine.
- Lightly dust your work surface with semolina flour and, using a rolling pin, roll the pasta into a long rectangle until it is thin enough that you can see your hand through it.
- Fold it in thirds (like you would a letter) and roll it again until you can see your fingers through it– this will take some muscle!
- Slice into your desired size and place the pasta on a lightly floured tray while you repeat the process with the second piece of dough.
- Begin with the largest setting (#1) and pass the pasta through starting from the top.
- Turn the knob to one setting smaller (#2) and pass the pasta through again.
- Fold the dough into thirds (like you would fold a letter) and return the pasta machine to the largest setting (#1). Lightly flour the pasta with semolina flour and pass the dough through the machine.
- Turn the knob to #2 and pass the pasta through. Continue with settings 3, 4, and 5.
- Once the pasta has been passed through #5, you should be able to see your fingers through it. If you can’t, pass it through setting #6.
- Slice into your desired size and place the pasta on a lightly floured baking sheet while you repeat with the remaining dough.
- Set the cut pasta aside to dry at room temperature for at least 30 minutes before cooking.
- To cook, bring a pot of salted water to a boil and cook the pasta for 1-2 minutes, or until it floats to the top. Transfer to your sauce and serve.
Notes
- Make sure to keep the dough covered when not in use to prevent it from drying out.
- You can use a pasta machine or a rolling pin to roll out the dough.
- Fresh pasta cooks much quicker than dried pasta, so keep an eye on it.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg