January 01, 2016

Fresh Semolina Egg Pasta

Fresh pasta is so easy with the right machine. By hand it can be laborious and tiresome. But with a machine roller and cutter (via KitchenAid), it is a relative breeze. Either way it takes a long time to mix the eggs into the flour though, so be prepared. Enjoy!

Fresh Semolina Egg Pasta

Yield: 16 servings
  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 pinch salt
Cooking Directions
  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a deep well in center of the flour.
  2. Crack the eggs into the well and add the olive oil.
  3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. This will take a long time! When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  4. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with either flour as needed to keep dough from becoming sticky.
  5. Wrap dough tightly in plastic and allow it to rest at room temperature for at least 30 minutes.
  6. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot. Cook pasta until tender but not mushy, 2 to 6 minutes, based on thickness. Drain immediately and toss with your favorite sauce.

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