- Prep time
- 10 minutes + 30 minutes resting
- Cook time
- 2 minutes
- Approximately 1 pound
Once you've had fresh pasta, dried pasta from a box is just not the same. Treat yourself to this delighful recipe.
- 1 ⅔ cups all-purpose flour plus more for dusting
- 6 tablespoons semolina flour plus more for dusting
- 2-3 large eggs
- 1 teaspoon salt
Combine all-purpose flour, semolina flour and salt in a work bowl, mix with a fork. Pour flours out on a clean surface into a mound. Using your fingers, make a well in the middle of the flour. Crack one egg into the center of the well and mix with a fork. When egg is broken, start to incorporate flour into the center of the well. As dough begins to thicken, add additional eggs until all flour is incorporated. Dough should be firm with just a touch of tackiness.
Knead dough for 2–3 minutes with the palm of your hand to develop the gluten structure. Additional flour can be incorporated at this point if dough is too soft. Form into a ball and wrap with plastic. Let rest in the refrigerator for 30 minutes. When dough has rested, shape ball into a rectangle and roll with a rolling pin to approximately ¼ inch thick.
When pasta is thin enough, run through a pasta maker twice on the largest setting. Continue to reduce the setting until the pasta is the desired thickness. At this point, pasta sheet can be cut into a variety of noodle sizes or used to make raviolis. Once pasta is formed to desired shape, toss liberally with semolina flour to prevent noodles from sticking to each other.
To cook, boil for approximately 1–2 minutes in salted water and serve immediately with your favorite pasta sauce or sautéed veggies.
To store, keep in a sealed bag for up to 24 hours or frozen for several weeks.