Making your own pasta

November 8, 2012

Nothing is better than homemade pasta. Nothing.

I found gobs of recipes for pasta that ranged anywhere from NO EGGS to arguments about using WHITE FLOUR vs. SEMOLINA FLOUR. I got so confused that I didn’t know where to start.

The difference in the flours is simply this: semolina has more gluten therefore it maintains a firmer, al dente texture once you cook it. White flour, on the other hand, creates a softer pasta noodle.

I really think it’s just a matter of preference, but in order to be true to both I ended up using a combo. It worked for me, and I think it will work for you too. I loved my noodles, and I’m happy with the way they turned out. If you have a preference on whether or not you like soft vs. firm, then simply adjust the recipe. As long as you’re staying at 2 1/4 cup of ANY flour – you’re good.

 

The Ingredients:

• 1 1/4 cups of white flour
• 1 cup of semolina flour
• 3 eggs
• Some water on the side

 

The Process:

1) Pour your flour into a bowl and create a little well in the center (like a volcano)


2) Crack your eggs into the center
3) Start kneading and folding your flour and eggs into themselves until you start to create dough – your goal is to end up with a large dough ball
4) Keep adding a few tablespoons of water here and there when your mixtures starts to become too dry (the amount of water varies by elevation which is why I don’t have an exact measurement here).

* You’ll know if your mix is too dry because it won’t stick or knead very easily. Conversely you’ll also know if you added too much water if your mix becomes gummy. If that’s the case, just sprinkle on more flour. Keep extra flour and water on the side to add dabs of each as you need it.

5) Once you’ve created a big, beautiful dough ball wrap your ball in plastic and leave it sitting on the counter for about 30 minutes to rest.
6) If you’re like me and you don’t have a pasta maker, clear some space on your counter top and have a large, flat surface to roll out your dough.
7) Divide your ball into halves (this makes it easier if you have limited counter space) and begin to roll and flatten out your dough to your desired thickness using a rolling pin. However thick you want your noodles, this is the time to choose.

8) Using a pizza cutter or a larger butcher knife, simply cut your noodles by strips.

Don’t be scared to keep adding flour to your workspace to keep everything from sticking. Sprinkle all the way through to make sure your kneading, rolling and cutting stays pliable on your surface. Otherwise you’ll experience a lot of sticking and ultimately, tearing.

Cooking:
Cooking fresh noodles isn’t like cooking store purchases noodles. Fresh noodles cook at warp speed so once your water is boiling, drop your noodles in and take right back out within 2-3 minutes MAX. That’s all it takes!

 

Buon Appetito!

 

 

Tasty Vino
Welcome to TastyVino.com! I'm your hostess for all things wine and everything that pairs with it! Share your appetite with me here as I drink tons of wine, eat food, post photos and vacation around the world! Cheers!

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