Photo by Johnathan Boneck

8-10 servings

  • ½ cup semolina flour
  • 3 cups bread flour (all-purpose is fine too)*
  • Hearty pinch of salt
  • 5-6 eggs
  • Water as needed
  • Tools
  • Medium mixing bowl
  • Dry working surface
  • 2-roller hand-operated pasta machine (Marcato Atlas or CucinaPro Imports)
  • Wooden pasta rack or sheet pan
  1. Mt. Flour / Combine the flours and salt in a bowl and turn onto a clean surface in a mound. Make a well in the center of mound and pour in the eggs. Using your fingers, slowly incorporate the flour into the eggs until a rough dough forms. It will be hard to work at this point, but stick with it!
  2. Smooth Moves / Move the dough onto a lightly floured work surface and knead for anywhere from 3−10 minutes, until it becomes pliable and smooth. Add a bit of water if dough is too dry, but it should not be so sticky that it adheres to your fingers (add flour if too sticky). Divide into 3 pieces, wrap, and allow to rest at room temperature for 30−60 minutes.
  3. Roll and Repeat / Put a piece of dough through the pasta machine on the widest setting. Fold the dough into thirds and roll through machine on widest setting again. Repeat 4 times, then set to next setting and roll through machine. Repeat, gradually decreasing setting, until pasta is desired thickness.
  4. Tips and Tricks / If during the rolling process the pasta gets to be too long to manage, simply cut to a manageable length and continue rolling through machine. Lightly dust the pasta between the rolls if that helps as well. Once at desired thickness, let pasta dry for 10 minutes, untouched.
  5. Choose Your Noodle / If you plan to make spaghetti or fettucine, fit your machine with the appropriate cutter attachment . Or cut by hand by laying pasta flat on work surface—this process moves more quickly if you fold pasta before cutting it.
  6. Dry and Cook / Hang pasta on a wooden drying rack or on a flour-dusted sheet pan to dry. Use right away or tightly wrap and store in fridge for up to 2 days.

*Bread and semolina flours contain a high amount of protein, creating a more elastic dough.

  • from The Local Palate Kitchen

Leave a Reply

Be the first to comment.