Use this combination of wheat flour (AP, 00) and Semolina for sliky smooth pasta used for traditional sheet-based pasta types like Spaghetti, Fettuccini, Lasagna, and Ravioli. For extruded pastas like Bucatini, Fusilli, or Rigatoni, use a 1:1 ratio of AP flour to semolina (e.g., 5 oz of each for a 10 oz portion) to create sturdier noodles that hold their shape during extrusion.
I'm sure that most people would agree that fresh, homemade pasta simply tastes better than the boxed kind. While the boxed kind is super convenient, with the right tools, technique, and confidence, YOU can start subbing in your own homemade pasta noodles when you have a little extra time to dazzle your diners.
Combine the flour(s) and salt in a mound. Create a reservior to hold the eggs/yolks. Pour eggs into flour mound Whisk with a fork until the ingredients combine and start to clump Knead dough about 10 minutes and form into a ball. Wrap ball in plastic and refrigerate for about 20 minutes. Remove from refrigerator, remove plastic wrap, and briefly knead the dough and reform into a ball. At this point, you may quarter the dough ball and process through your pasta machine to create the desired type of noodle or sheet. After creating your pasta shape of choice, you want to hang or lay it out to dry. Like this whole process, you have a lot of latitude in how you do this - the recommended method would be to hang each noodle using a pasta tree (a clothes hanger works great as a cheap DIY solution), but you can also lay it out on towels, a floured baking sheet, or cookie drying rack. To cook, bring a large pot of salted water to a boil, add a little cooking oil, and drop your noodles for generally 5-10 minutes, depending on the thickness of your noodle. (If you are making lasagna, there is no pre-cooked required for homemade pasta)
Image Gallery
The gallery below shows more pictures of the in-between steps, as well as a finished ravioli stuffed with a sage brown butter seafood filling.
Ingredients
Directions
Combine the flour(s) and salt in a mound. Create a reservior to hold the eggs/yolks.
Pour eggs into flour mound
Whisk with a fork until the ingredients combine and start to clump
Knead dough about 10 minutes and form into a ball. Wrap ball in plastic and refrigerate for about 20 minutes. Remove from refrigerator, remove plastic wrap, and briefly knead the dough and reform into a ball. At this point, you may quarter the dough ball and process through your pasta machine to create the desired type of noodle or sheet.
After creating your pasta shape of choice, you want to hang or lay it out to dry. Like this whole process, you have a lot of latitude in how you do this - the recommended method would be to hang each noodle using a pasta tree (a clothes hanger works great as a cheap DIY solution), but you can also lay it out on towels, a floured baking sheet, or cookie drying rack.
To cook, bring a large pot of salted water to a boil, add a little cooking oil, and drop your noodles for generally 5-10 minutes, depending on the thickness of your noodle. (If you are making lasagna, there is no pre-cooked required for homemade pasta)
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