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As an Italian-American, I am well aware of the tropes existing about us. You know the ones about how Italian’s will feed you until you pop? We are raised to respect food as an art form as well as an integral part of the human bonding experience. For this reason, family meals are a very big deal in our home. I love when I have the time to invest into making the freshest possible food for my family. Good food is made with love and, for me, time in the kitchen is as good as therapy.
For this post, I am sharing how to make the pasta from scratch because, if you have the time, it is incredibly worth it and makes a major difference in the quality of the dish. It definitely makes the process easier if you own a pasta roller. I have made fresh pasta without it and it takes far more time and often does not come out the exact way you were hoping. I received this one at my bridal shower way back when and it has definitely been my most used gift, aside from our dishes.
Now making pasta is actually quite simple. I use Semolina flour, which is the traditional flour used in pasta, but I do add a little bit of white or wheat flour just to make the dough a bit more pliable. I lay out a wooden cutting board which I use as my work surface, just to make my life a bit easier.
Important things to note when cooking fresh pasta
Avoid these things to maintain the integrity of your pasta
- Do not cook it as long as you would dry pasta
- Do not allow the water to reach a rolling boil
- Once cooked fresh pasta should be eaten immediately and will not make suitable leftovers
Homemade Semolina Pasta
- 1 Cup Semolina Flour
- 1/2 Cup White or Wheat Flour
- 2 Large Eggs
Mix both types of flour evenly and create a mound.
Make a well in the center of the mound and crack both eggs directly into well.
Slowly beat eggs and incorporate flour with a fork, once you can no longer fold flour into egg with a fork begin using your hands to incorporate all of the flour.
Once you have a rough dough mixture begin kneading the dough for 5 to 10 minutes or until you notice a change in texture.
Roll dough into a ball and loosely cover with plastic wrap. Let sit for a minimum of 30 minutes.
Lightly flour work surface and flatten dough into rectangular shape. Cut rectangle in half and roll each half with rolling pin, until approximately 1/2 thick.
Begin rolling pasta through machine, starting at 7 and slowly decreasing until you have reached desired thickness. Throughout this process you may cut your dough sheets again to maintain control over them.
Once you have reached desired thickness, run your sheets of dough through the cutter for desired shape, or cut by hand.
Dry pasta for at least 30 minutes then cook for about 3 minutes in slow boiling water.
Toss with sauce of choice and enjoy!