Homemade Pasta…You can do it

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.