Homemade Pasta

Until recently, I never thought I'd have the desire to make pasta. The boxes of dry pasta at the store are so incredibly cheap & easy. When I ultimately decided that I wanted to make pasta, I wanted the pasta attachment for my trusty KitchenAid Mixer. However, without knowing if I would truly like homemade pasta and the work going into it, I thought I would start with a hand-cranked pasta maker from BBB (which is much more affordable than the attachment).

I have to say, homemade pasta is definitely worth the extra time! It's easier with 2 sets of hands, and thankfully my hubby likes to spend time in the kitchen with me. We enjoy our "dates" in the kitchen making pasta (and enjoying the wonderful meal afterwards!)



SEMINOLA PASTA (From Recipes & Reviews)

1 cup All Purpose flour (I use unbleached)
1 cup semolina flour (I had to go to Whole Foods to get some)
1 pinch salt
3 extra-large eggs
1 tablespoon olive oil


Mix all ingredients in a stand mixer for about 1 minute with the paddle attachment (it will look slightly crumbly at this point). Reach in and form it by hand into a ball, then switch to the dough hook. Knead it for 5-10 minutes. If it falls apart, stop the mixer and form it back into a ball. Adjust the moisture level with small amounts of water or flour as needed.

Toss your dough ball into a plastic bag (or wrap in plastic wrap) and let it sit on the counter for approximately 30 minutes.

Divide your dough ball into 2 or more pieces. (Keep the piece you aren't using in the bag) Roll into a strip with a rolling pin. Then, set your pasta machine to its widest setting and run your dough through it. Fold the dough in half, and run it through again. Repeat approximately 5-6 times. If it comes out a little sticky, sprinkle on a little more semolina flour.



Now it is time to start working your way down through the thinner settings on your machine, one at a time, until you reach your desired thickness (we went from 7 - our widest setting - down to 3 or 4)

After the sheets are at your desired thickness, run through the cutting roller (my machine makes spaghetti & fettucini) Hang to let air circulate and dry the pasta for at least 10 minutes before cooking.



Remember, fresh pasta cooks MUCH faster than dry pasta. Any pasta you aren't using immediately can be stored in an airtight container in the fridge (we used the rest later in the week).

ENJOY!