I have been wanting to make my own home-made pasta for over a year now. After all, there is nothing better than fresh pasta, right? How hard can it really be? Well, I found it’s really not. And it’s just as delicious as you might imagine, too.
My husband gave me this traditional, Italian pasta maker for Christmas. I didn’t want an electric appliance; I just wanted something simple that I could pull out when I wanted to make pasta on a lazy weekend. And that weekend came for us, so I pulled out this machine, did some research on making pasta without eggs, and plunged in. Now, you don’t have to have a machine to make pasta, you could simply roll it out and slice it. However, this machine wasn’t very expensive and it takes up little room in your kitchen shelves.
When it comes to making pasta, it’s all about the flour. I used semolina flour, which is a type of durum wheat flour with high gluten content, making a better stretch for the pasta. I also used part ivory white whole wheat flour. Both of these were from Bob’s Red Mill.
Check out the full recipe below.
Yields 10 small servings
- ¾ cup white whole wheat flour
- 2 cups semolina flour
- About 1 cup flour (may take more or less than this amount)
- Pinch salt
- 1 teaspoon extra virgin olive oil
- Place the flours in a mixing bowl and stir with fork until smooth.
- Add the water, just a little bit at a time, working and kneading it in with your hands, until you create a cohesive dough that is slightly sticky to the touch.
- Remove the dough from the bowl and let it rest for 10 minutes.
- Flour your surface, and cut the dough into 10 sections.
- Use a pasta machine to roll out the sections of dough and cut it, according to product directions. If you do not have a pasta machine, roll out the sections of dough using a pastry roller on a floured surface and slice it with a knife into the desired shapes, such as thin strips for fettucini. You can also leave the dough in long sheets to make lasagna, or ravioli by layering two long sheets of dough with fillings between, then slice and form into ravioli.
- Fill a large pot with water, adding salt and olive oil. Bring to a boil.
- Add pasta and cook 2-4 minutes, just until tender, drain, and serve immediately.
This recipe makes 10 small servings, or about 5 hearty servings. If you do not plan on using all of pasta in one batch, place the uncooked pasta in an airtight container, refrigerate, and prepare it within one week, following steps 6-7.
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