Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing. Use this recipe to make any style of pasta you like, from fettuccine to ravioli or lasagna, and pair it with your favorite sauce.
INGREDIENTS:
2 cups all-purpose flour
2 cups semolina flour
1/4 teaspoon salt
6 large eggs
2 tablespoons olive oil
METHOD:
Place all-purpose flour, semolina flour, and a pinch of salt in the bowl of a food processor and pulse a few times to combine the ingredients. Break the eggs into the bowl and add olive oil. Pulse to begin mixing the dough and then process until the dough comes together and leaves the side of the bowl.
Turn out the dough onto a lightly floured surface and knead the dough until it is smooth and supple about 8 to 12 minutes. Dust dough and work surface with semolina as needed to keep the dough from becoming sticky. Wrap the dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough* with a pasta machine. Cut into your favorite style of pasta or stuff with your favorite filling to make ravioli. Alternately, if you have a stand mixer, KitchenAid makes a pasta extruding device attachment that is well worth the money if you enjoy making fresh pasta.
Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 5 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
*Rolling Out Pasta Dough
A pasta machine is a pasta maker’s best friend. Here are a few tips for flawless dough:
- Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold it into thirds, and roll again. Continue this process until the dough is shiny and elastic.
- Work the dough through the settings of the machine, starting at the widest setting, until the desired thickness is reached.
- Four hands are better than two: enlisting some help with turning the handle of the pasta machine will make this job much easier.
- If you’re working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.
How to Store Homemade Fresh Pasta in the Freezer
Once cut, place the homemade pasta onto a parchment-lined baking sheet.
Place the pan in the freezer for about 1 hour to freeze.
Transfer to pasta to a zipper-top freezer bag or container. Enjoy within one week for optimal freshness. If you have one, Using a vacuum sealer will help prolong the freshness. Be careful not to be overzealous in the vacuum to avoid crushing the pasta.
When ready to cook, DO NOT THAW the pasta — just add directly to boiling water. Depending on the thickness of the pasta, you may have to add a few minutes to the normal cooking time.
VIDEO: Here’s a useful video by Mario Batali about how to roll pasta dough:
