This homemade pasta is a bit healthier than your average store bought version and it has an amazing taste and texture.
1 1/2 hours
4 pounds of pasta
2 cups semolina flour
1 3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tbsp extra virgin olive oil
3/4 cup cold water
1. Combine the semolina flour, all purpose, wheat flour and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
2. In a separate bowl, combine the eggs, olive oil and water with a whisk until blended well.
3. Pour liquid ingredients into your mixer bowl and attach the flat beater. Add half the flour mixture, turn to speed 2 and mix for 20 seconds. Add the rest of the sifted flour mixture and mix and additional 20 seconds.
4. Exchange flat beater for dough hook. Turn to speed 2 and knead for 3 minutes until a dough ball is formed.
5. Remove dough from bowl and hand-knead for 2 - 3 minutes until it reaches the correct consistency. (see notes below on consistency.)
6. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour. Remove from refrigerator and unwrap. Set dough on plastic wrap and cover with a glass bowl to rest for 15 minutes. (Step 6 is very important. Do not short cut this step.)
7. Cut sections off of dough ball to work with, leaving the bulk of the dough under the bowl to prevent it from drying out too much. Run dough sections through your pasta machine according to machine instructions.
Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 - 3 minutes. If the dough stays together without sticking to your finger or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and kneading more. If too dry, wet your hands and knead more.
You can easily alter this recipe type by changing the all-purpose flour and wheat flour amounts and types but do NOT change the semolina. Semolina flour is the secret to amazing pasta, without it, your pasta will be pasty or hard and bleh.
Once I run my dough through the cutter, I dust the pasta with flour and toss into serving size zip lock bags that I immediately pop into the freezer. The small amount of moisture in the dough will freeze quickly and store well for up to two months without drying out too much. Don't leave fresh pasta in the freezer for too long though.