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Homemade White Pasta
Contributed by: Melinda
This recipe is my own developed based on Italian recipes and past experience. Many italian chefs say not to use semolina
flour as this is typically only used by pasta factories. I do believe most home chefs use only all-purpose flour, but I dislike
the way it cooks. It is seldom easy to cook it just the way I like it. With semolina added, the outside doesn't have to become mushy in order
to have an al denté finish.
This is so worth trying - delicate and incredible flavor. You can use a pasta rolling pin, but one of those hand
crank pasta machines is excellent, easy to use and comes with a cutter.
1 1/4 cup semolina flour (You can use all white all-purpose flour)
1 cup all purpose flour
3 eggs
- Put flours on pastry board and blend well
- Make a well in the center and break eggs into it.
- Using a fork, begin beating the eggs and work your way from the center toward the outer edge of the flour,
until a ball begins to form and you have a soft dough.
- Put dough aside while you scrape away any remaining bits of dough attached to board.
- Lightly flour the board and your hands
- Knead dough 10 to 12 minutes adding flour a little at a time until dough is smooth and pliable.
- Insert a finger into the center of the dough and if it comes out nearly dry, dough is ready for the pasta machine
- Set pasta machine rollers to their widest.
- Cut a piece of dough about the size of an egg and cover the remaining dough with plastic wrap
- Flatten the small piece of dough on the board (if slightly sticky, dust with a small amount of flour)
- Run through the pasta machine and fold in half - repeat a few times adding flour as needed
- Change to next lower setting on machine, fold pasta in half and run through
- Repeat until your sheet is approximately 1/16 inch thick
- Sprinkle dough with flour between rollings if it gets sticky
- When sheet reaches desired thickness, lay out flat or drape on pasta drying rack (a plastic hanger works well for this) and
dust lightly with flour. Let dry 12 - 15 minutes. Repeat process for remaining dough.
- Attach cutter to machine and run each sheet through desired cutter
- Pasta can be cooked immediately, or allowed to dry. If they will be stored for future use, allow to dry for at least
24 hours. Place into plastic containers/bags. Seal tightly and store at room temperature.
To cook fresh pasta, use 4 - 5 quarts water to 1 lb of pasta. Bring water to boil, add salt and pasta. Cover, return to boil
then remove lid. Stir a few times during cooking. Fresh pasta cooks remarkably fast. When ready, do not rinse. Drain and serve
with a light sauce. I like to use a sauce of a small amount of Olive Oil, Butter, Hot red pepper flakes and garlic. Add canned chicken broth if you
prefer a wetter sauce.
I add freshly ground black pepper over the top of the dish and serve a dish of freshly grated parmesan at the table.
Questions about this recipe?
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= 30 minutes or less