Ingredients:
2 c flour
2 c semolina
pinch of salt
6 eggs
1 tbsp olive oil
2 tbsp water
Note: I bought my pasta maker from Williams Sonoma and I am very happy with this machine. Here is a photo from their website to help you see what it looks like.
Directions:
You can make this in a bowl, but traditionally you mix semolina, flour and salt on a table, mound it up into a mountain shape, make a deep hole in the center, like a volcano, then add the rest of the ingredients slowly, while mixing gently with a fork. If the sides of the mountain start to collapse, don’t worry, just push the flour around and keep stirring. Mix until all ingredients are combined. Add more water if dough is feeling dry.
A lot of cooks stop here and let the dough rest. I am too impatient, so I just keep moving on.
Cut into 4 pieces and sprinkle with some semolina, start by flattening the piece with your fingers until you can fit it into the pasta maker slit. Take the dough and run it through the largest section on the pasta maker.
It helps to have a partner. One person feeds and one gently guides the pasta out.
Continue with each piece, switch to next smallest section of the pasta maker and repeat. If pieces of dough start to seem sticky sprinkle with semolina. keep table sprinkled too so pieces don’t stick to it. You will need a lot of room for this. I have a long table out in my yard where I make the pasta. If the piece you are rolling through get too long, just cut it in half.
Once I get to two notches from the end, I stop flattening and attach the spaghetti cutter. Run each piece through the cutter and lay the spaghetti flat to dry a little. Sprinkle again with semolina. If you are going to make this right away, just boil your water and cook the pasta for about one or two minutes.
Otherwise, roll it into a swirl and save in a container to make later or the next day. Or if you have a drying rack, dry the pasta on the rack.
Serves about 12: Total calorie count is 2690. A cup of cooked pasta is about 200 calories give or take your generosity with your measuring.
There is nothing better than fresh pasta with just some sauce and parmesan cheese for me.
This is a tricky recipe to make as the dough has to be just right or it will either split apart as you try to flatten it in the pasta maker, or it will be mushy and stick to the rollers. You’ll have to experiment until you find the right consistency. But I have to say, each time I make it I have to fuss with it a bit to get it right.
You can also make this pasta without a machine. Just roll thin and cut it with a scissor or sharp knife. you can use wide noodles for lasagne or any other width you like.
I am attaching this video link, he makes his pasta differently but he uses the same pasta maker that I have, so I thought it would be helpful to watch.
Drawn to Food 