There is nothing better than homemade pasta, and if you love pasta dishes but have absolutely no clue where to start when making homemade fresh pasta? Well, this recipe is easy from start to finish to make a delicious homemade pasta dough.
Sift all-purpose flour and semolina flour onto a clean work surface, then make a well at the centre. You will then add 7 eggs, which will be the liquid to moisturise the flour dough. A great rule of thumb here is one egg per 100 grams of flour; if you are using cups, then it’s one egg per heaping three-quarters scoop of flour.
Using a fork, go ahead and break the yolk and begin to whisk the eggs together, then slowly begin to bring in the flour on the outside of that well using the fork until it becomes combined and you can no longer mix it with the fork.
At this point, scrape the egg-flour mixture out of the counter and bring it together, then start combing it with your hands. Knead the dough for about 15 minutes. The kneading stage is the most important factor in having a successful homemade pasta dough, so make sure you knead it really well.
Wrap the dough in plastic wrap and let it chill in the fridge for 30 minutes. Once chilled, bring the dough onto the work surface and cut it into thirds using the bench knife, then set your pasta rolling machine.
Flatten out the dough using your hands, then start to run it through the pasta machine in a wide setting. Run it through three times, then go ahead and cut the dough in half. Then set your dial to three and run the dough three times. Then, in the final stage, you will set it to setting six and roll it twice.
Once rolled out, dust a clean surface with flour and cut the dough into 12 to 14 inches because that is how long the pasta should be. Place the spaghetti attachment on the pasta machine and simply run the cut dough through the spaghetti maker.
Let it chill for about 15 minutes before you start to cook it. If you want a different noodle, then place a different slot that you want on the pasta dough machine, like the linguini ten the same process and run it through the linguine noodles maker.
It’s going to be amazing whatever pasta you are going to make. Cover and place in the refrigerator, and it can hold up to three days, or cover it in the freezer up to two months.
If you don’t have a pasta machine, on a clean surface, dust with flour, then roll the dough out with a rolling pan and it should be of the same thickness until you can see a shadow through the dough.
Roll out the pasta from one end to the other, then cut the noodles however thick you want. There is nothing like homemade fresh pasta.
Ingredients;
- 560 grams All-Purpose flour (4 cups + 3 tbsp)
- 140 grams semolina flour (3/4 cup + 1 ½ tbsp)
- 7 large eggs
Instructions;
- Sift together the flours onto a clean surface and then form a well with it.
- Add the eggs to the centre of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
- Once the egg and flour are combined, use a pastry knife to scrape the surface to bring it all together to form a dough.
- Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
- Remove the plastic from the dough and cut it into 3 pieces.
- Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on setting 0 3 times. Cut the dough in half.
- Turn the crank to 3 and run it through 3 times.
- Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
- Cut the dough into 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like.
- Dust again with flour and form it into a small ball, and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out a bit before cooking or storing.
