I love fresh pasta! The taste and the texture are completely within your control. You can add herbs or garlic or veggies to your dough. You can also add vanilla and sugar to make a dessert dough.
One of my favorite childhood memories is helping my dad make oodles of yummy noodles. I loved being the dough holder as he fed the dough through the dough rolling machine. And then helping hang the noodles to dry a little bit.
I usually only make a half recipe that is about enough for 4 people.
Here is a standard pasta recipe. This recipe will feed about 6-8 people.
- 1 1/2 cups All Purpose Flour
- 1 1/2 cups Semolina Flour
- 1 tbsp Salt
- 2 Tbsp Granulated Garlic
- 4 eggs
- 2-3 tbsp water
- Optional: Dried Basil or Parsley
If you want to be pro status you can mix the dough directly on the counter by making what Levi called a flour volcano. Make a mound of the flour and salt. Crack the eggs into the crater.
Use a fork to slowly start incorporating the eggs into the flour. Once the eggs are fully mixed in then slowly start adding water 1/2 tbsp at a time. Knead the dough for about 3-5 minutes. Your dough should be tough to knead and not crumble at all. You also don’t want it to be wet or slimy. If you add too much water then add a little flour to balance it out.
Wrap your ball of dough in wax paper and let it sit for 20-30 minutes.
Separate your dough into 4 sections.
In a pasta dough roller I started on level 2 and ended on level 6. The best procedure is to Roll once- Fold in half- Roll again- Next setting- Roll once- Fold in half- Roll again…..etc etc. I think that the 6 ended up being a little too thin, but this is all about personal preference.
Feed your dough through the cutter end into either spaghetti or fettuccine.
Let your noodles dry for at least 5 minutes before cooking.
Cooking fresh pasta doesn’t really take very long. Boil water with olive oil and salt and cook pasta for about 3-4 minutes.
Serve it up with your favorite toppings click here for Mozzarella Stuffed Meatballs!