Homemade Pasta

This week I thought it would be fun to take a shot at making homemade pasta. I had been waiting until I got a food processor ( which I now have) and a pasta roller before aver attempting it, but today I realized it was no longer good to wait.

I’ll admit, it’s a ton of work—the kneading alone will have you wanting to stop to check your resting heart rate, but it’s really fun, and the kids will enjoy helping.

If you have a pasta roller, then by all means, use it. You will have a lot more energy to roll it out more than I did, which will result in a thinner and more perfect noodle, but if you don’t have one, then don’t let it stop you from trying this.

Homemade Pasta

1/2 cup whole wheat pastry flour (or just substitute white)
1/2 cup unbleached, all-purpose flour
1 cup semolina
1/4 teaspoon salt
3 eggs
2 egg yolks

1. In the bowl of a food processor fitted with the dough blade, combine flours and salt. With the motor running, add in the eggs through the feed tube. Process until well blended. (If the dough does not come together into a ball at this point, don’t panic. Mine didn’t either. It will come together when you knead it by hand). Dump dough out onto a well-floured board and knead by hand for 3-5 minutes. Wrap with plastic wrap and refrigerate for 30 minutes.

2. Bring a large pot of water to a boil. While the water comes together, divide the dough into 4 sections with a bench scraper. Roll out with a rolling pin or a pasta roller until very thin. Fold the dough like a business letter, and roll out again. Repeat this step again and again until the water is at a rolling boil and you are about ready to die of exhaustion and the dough is as thin as you can get it. Cut the pasta in shapes, strips, etc. Drop into well-salted boiling water, and cook for 5 minutes, or until it reaches desired tenderness.

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