I was returning something at HomeGoods the other day and the lady helping me said, "Can you believe it's already the Fourth of July tomorrow?!?! It seemed like just yesterday that 2014 started. Pretty soon, it's going to be September and next month will already be back-to-school shopping."
Crazy, right? I mean, I have already gone through 20 weeks of school this year. I'm currently on summer vacation and it is much needed. However, I haven't really had much of a vacation since school ended because I have been doing lots of work around the house. Now that the new sectional is in, I'm hoping that I will be able to focus my attention elsewhere, including here on The Chef Doc!
I made homemade pasta the week after school ended and this time, I decided to document the entire process. I took pictures and even started editing them. It wasn't until today that I decided I should get back to it and as I was going through the pictures, I was wondering if I had written down my recipe! Whew! I did! Apparently, I typed it out that night and for you, that's a good thing!
It is so incredibly easy to make and I must say that there is a lovely satisfaction with making your own pasta. The texture and flavor is beyond. Homemade pasta also always tastes so much lighter! If you are one of those people who feels guilty for eating pasta (WHY?!?!), eating the homemade stuff will make you feel much better about it.
I hope these photos will help you out a lot. It's kind of a pain to be in the process of making pasta and then stopping and taking pictures. My hand towel definitely went through a lot that day! But, it was all worth it. Pair your homemade pasta up with a lovely bolognese, easy meatballs and marinara, lasagna, or even an olive oil and garlic sauce. I decided to add it to a rapini and sausage mixture that I whipped up. It was so good! Let me know how yours turns out :-)
Makes approximately 8-10 servings
- 2 cups all-purpose flour
- 2 cups semolina
- 4 teaspoons Kosher salt
- 1/4 cup extra virgin olive oil
- 6 eggs
- 2 to 3 tablespoons water
Makes approximately 4 servings
- 1 cup all-purpose flour
- 1 cup semolina
- 2 teaspoons Kosher salt
- 2 tablespoons extra virgin olive oil
- 3 eggs
- 1 to 1 1/2 tablespoons water
1. In a mixing bowl, combine together all the dry ingredients.
2. Add the eggs and oil into the dry ingredients. Slowly combine the mixture. If mixture is too dry, add some water.
3. When it comes together into a crumbly dough, dump it out onto a clean surface. Knead the pasta dough into a ball. If it feels tacky, add a smidge of flour. If it is not coming together, add a little bit of water; I simply dip a few fingers in water and that's all I will use at a time.
4. Continue kneading the dough for eight to 12 minutes. The finished product should be springy when you press your thumb into it. The ball of dough should feel completely smooth and supple.
5. Pat it into a round disk and wrap tightly with plastic wrap. If you are using the full recipe, cut that large ball of dough into two, make round disks, and wrap with plastic. Let it rest for 30 minutes to an hour.
6. Set up your pasta maker/machine whether it is an old-fashioned crank machine, your Kitchen Aid mixer, or a rolling pin. *Note: using a rolling pin will take a bit of muscle and time to roll your pasta out thin enough, or to your desired thickness.*
7. Unwrap your pasta dough and cut it into quarters. Take one quarter and cover up the rest so that they do not dry out.
8. Pound out your pasta dough to make it flat (I use my hand) and sprinkle it with semolina. On the lowest setting (#1), put your pasta dough through the machine.
9. Change the setting to #2 and run the dough through. If you should find the dough is getting tacky or sticking, sprinkle semolina on it and run it through the machine.
10. Continue running your dough through to the #3 setting and then #4. At this point, I like to cut my long (it's long by now) sheet of pasta in half and work with it in halves. Depending on what shape you are trying to accomplish, you might want to fold this pasta in half (pick the direction you want) and run it through the #4 setting to either make it skinny and long or perhaps wide and long.
11. Run your pasta through the #5 setting and then cut it into strips. I usually cut them by hand as I prefer the rustic look. I find that #5 will give a wonderful little bite and chew when you eat the cooked pasta; it also reheats beautifully. If you want a super-thin pasta, continue on to #6.
12. I place the cut pasta onto a large baking sheet and then toss them with semolina to prevent sticking.
13. Continue with the other half, run it through #5, cut your pasta, place it on the baking sheet, and toss with semolina. Continue these steps (8 through 12) until you have finished cutting all the dough.
14. When the pasta is all ready to go, bring a large pot of water to boil. *I actually do not recommend adding any salt to the water since there is plenty of salt in the pasta dough.*
15. When the water is boiling, drop the fresh pasta in handfuls at a time. It will only take a few minutes to cook. They will usually be floating at the top when they are done. Take a small bite to check that it is al dente. Remove the pasta with a spider (or a large pasta grabber/scooper which has drainage) and toss it with your favorite sauce. *Don't worry about the semolina--it sinks to the bottom when you drop the pasta in the boiling water.*
|I always believe in having all my ingredients ready to go.|
|Once the dry ingredients are well-mixed, add the eggs and oil.|
|I had to add a little water to this. After that, it was kneading away!|
|I formed the above mound into this ball of dough. You can see it is rough and at the beginning stages of becoming yummy pasta.|
|After about eight minutes of kneading (for me), this is what formed: a ball of dough that was supple, smooth, and ready to move on. Don't worry about the cracks--they do not harm the pasta-making process.|
|Since I had made the full recipe, I cut it in half. You can see that this is going to be a wonderful product.|
|Wrap it up in plastic wrap and let it rest. This helps let the gluten proteins relax. You've been kneading it for 10 minutes, after all!|
|This is part of the pasta machine that my mom bought me for Christmas many years ago. Right now, I have it set at #1. You can see there is a large gap for the dough to roll through.|
|This was a 1/4 of one of those disks of dough. Sprinkled all over is semolina.|
|Going through the #1 setting.|
|Going through the #5 setting.|
|I do not bother to do much trimming or exacting when I cut my noodles. If I was making ravioli or sheets for lasagna, I would definitely trim.|
|This is how much a half recipe will yield. This is PLENTY of pasta for four people|
|This was the full recipe. Talk about a lot of noodles!|