The Traveling Epicurean

Pasta

by

Homemade Pasta 101

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There’s nothing like the tender yet slightly chewy feel and taste of homemade pasta. There are thousands of recipes out there to make homemade pasta. In my test kitchen this recipe is perfectly balanced for achieving the most important qualities in texture and taste for making homemade pasta.

My recipe combines both 00 flour and 00 semolina giving a better texture and mouth feel to your pasta. In our world of easy ordering on Amazon you can get the Caputo Brand in both “00 flour” and a very fine “Semolina Flour – Il Grano Turo” in 2.2 lb. bags delivered same day.

Rule of thumb is homemade pasta is always better the day its made with only a little drying out time, keep it covered with dish towel or saran. It does freeze beautifully, just layer it in between layers of parchment in fettuccine bundles in a hard container so it doesn’t get crushed when you move things around in your freezer. When ready to eat thaw in frig over night, run your fingers thru after they thaw to air out and keep covered until ready to boil or drop the pasta into salted boiling water immediately from frozen form.

Follow my step by step directions below and you’ll feel like a pro making your own homemade pasta. Don’t forget to try some of my sauces like Tomato Basil Sauce, Vodka Sauce, or my Pesto Sauce.

 

 

 

 

 

Ingredients:

  • 1 3/4 c. 00 Flour (Caputo Italian Flour) “spoon and measure”
  • 1 1/2 c. Semola flour (Caputo Di Grano Duro) “spoon and measure”
  • 1/4 c. Semolina Flour (Granule texture) ONLY to keep pasta separated while drying out. NOTE: this does NOT go into the dough mixture
  • 4 whole eggs
  • 2 egg yolks
  • 1 tsp fine salt
  • 1 tbsp. water

Directions:

  1. Add flours and salt to food processor, pulse to combine
  2. Add in all eggs and water, then pulse just until dough comes together, almost a ball
  3. Empty out onto work surface and knead for 10 minutes using dough scrapper to gather little pieces into the dough ball
  4. Shape into round disc and cover with saran wrap, let sit 30 minutes
  5. Uncover and cut into 6 pieces, 6 triangular shape pieces
  6. Take 1 piece at a time, flatten out and put thru #1 on Kitchen Aid pasta roller
  7. Fold in 1/2 and put thru at #1 again
  8. Next, make trifold (letter fold) and put thru #1 2x more for total of 4x in #1 setting
  9. No more folding is needed at this point
  10. Now put pasta sheets, WITHOUT folding,  setttings #2, #3 & #4 one time thru
  11. Then comtinue 1x on settings # 5 and #6
  12. Change out Pasta Roller for Fettucine or linguine rollers and gently feed flat past sheet thru the top of the roller catching molded strands as they come out the bottom
  13. Lay down cut pasta onto coarse Semolina to dry out for 15 minutes
  14. Repeat with the other pasta wedges until all your pasta is cut
  15. Add to salted boiling water for 2 minutes for all-dente pasta and serve with favorite sauce