I have said in previous posts that I had a good pasta recipe, well it is time I shared it. You would think that
growing up in a large Italian family that I would prepare homemade pasta all
the time. I should, but I don’t. It really is a simple process, however, like a
lot of moms out there, I am busy and I fall all too often to the convenience of
store bought foods. In this post, I am going to share my recipe for pasta from
scratch. I pair it with whatever sauce I am in the mood for. It goes well with
tomatoes or cream sauces.
The recipe calls for:
2 cups of Semolina flour…If you can’t find Semolina, all-purpose
flour works too
2 eggs
1 teaspoon of salt
2 tablespoons of milk… whatever you have on hand, I tend to
use 2% milk
----------------------------------------------------------------------------------------------------------------
To begin, I mix the flour and salt together. Then sift onto
your work surface. This is going to get a bit messy so a nice clean spot for
kneading the dough is needed.
Into the flour, I make a volcano shape…to this add the 2
eggs and milk to the center
Then beat the eggs and milk together inside of the flour
volcano. As you beat them slowly work in the flour.
After you have whisked the eggs and milk, you begin to pull flour from the sides into the middle.
 | |
| Flour volcano with eggs |
 | |
| Whisk together the eggs and milk |
 | |
| Pulling dough into the middle |
As the dough comes
together, you can begin to knead it into a ball. I then refrigerate the ball of
dough for roughly 10 minutes or so. The chilled dough is easier to work with.
 |
| Rolled dough |
Roll the chilled dough to a thin, pizza crust, like size.
After this, roll the dough into a tube. From there, you can cut the noodles
into your preferred shape by slicing the rolled dough. This makes a Fettuccini
type noodle.
 |
| Rolled and cutting |
 |
| drying noodles |
After cutting, let your noodles dry for 2 hours. I spread
mine out on my cutting board and leave them be. It’s a hard thing to do,
because you just know they are going to taste so good but drying them firms up
the dough and allows the magic of the ingredients to come together and meld.
Too cook the noodle; simply boil in a salted pot of water
for a couple of minutes. It does not take long to become al dente, then top
with your favorite sauce. You can even add this pasta to your favorite soup
recipes. If you decide to tryout the recipe, I would love comments on how you thought it came out and what you topped your pasta with.
Enjoy : )
Directions without all the pictures:
-To begin, I mix the flour and salt together. Then sift onto
your work surface. This is going to get a bit messy so a nice clean spot for
kneading the dough is needed.
Into the flour, I make a volcano shape…to this add the 2
eggs and milk to the center
- Then beat the eggs and milk together inside of the flour
volcano. As you beat them slowly work in the flour. As the dough comes
together, you can begin to knead it into a ball. I then refrigerate the ball of
dough for roughly 10 minutes or so. The chilled dough is easier to work with.
-Roll the chilled dough to a thin, pizza crust, like size.
After this, roll the dough into a tube. From there, you can cut the noodles
into your preferred shape by slicing the rolled dough. This makes a Fettuccini
type noodle.
- After cutting, let your noodles dry for 2 hours. I spread
mine out on my cutting board and leave them be. It’s a hard thing to do,
because you just know they are going to taste so good but drying them firms up
the dough and allows the magic of the ingredients to come together and meld.
-Too cook the noodle; simply boil in a salted pot of water
for a couple of minutes. It does not take long to become al dente, then top
with your favorite sauce. You can even add this pasta to your favorite soup
recipes.
