I haven’t met anyone that doesn’t love pasta and if I did, I’d look at them strangely because, who wouldn’t like it! I’m an addict of all carbs but I think pasta is my love language. I can eat it everyday but, I do choose to eat it in moderation. Homemade pasta is absolutely by far the best and I can’t even tell you the last time I purchased store bought pasta because making it at home is so easy. The wonderful thing about homemade pasta is that you can season it according to your liking. I use various ingredients from herbs, garlic to a yummy porcini seasoning that I make at home.
This pasta dough recipe is very versatile and you can cut it into any shape and size that you prefer. For the purpose of this recipe, I chose to cut it into a pappardelle shape.
If you’ve never made pasta before, this is a great recipe to try for your first time. I know of many people who feel intimidated to make pasta but honestly, it’s very easy. Once you’ve had homemade, you will not want to purchase store bought again.
This recipe is only for the pasta sheets not for the sauce. You can use and sauce you like or prepare the pasta any way you desire.
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Alright, let’s get cooking!
For the pasta
- 1 3/4 cups 00 flour or all purpose flour
- 1/3 cup semolina
- Dash of salt
- 6 eggs (3 whole eggs & 3 egg yolks)
For the pasta
- Using a food processor, add the flour, semolina, salt and pulsate a few times to combine.
- In a bowl whisk vigorously the 3 whole eggs and 3 egg yolks to combine well.
- Add half of the egg mixture to the flour and pulsate to combine.
- Add remaining egg mixture and continue pulsating until a ball forms. It may be coarse but it’s alright, it will come together after kneading.
- Remove the dough from food processor onto a lightly floured working surface.
- Knead the dough for about 5 minutes to create a smooth ball.
- Cut dough in half, wrap in clear wrap and allow to sit at room temperature for at least 15 minutes but preferably up to 30 minutes.
- Unwrap one of your dough balls and using a rolling pin, roll out dough just enough to fit through the thickest setting of your pasta machine. If you don’t have a pasta machine, see tips below.
- Roll your dough through your pasta machine beginning with the thickest setting and proceeding through the next setting until you get to the thinnest setting. Lightly flour the dough before rolling it into the proceeding setting.
- After you’ve rolled out the dough through the final setting, cut the pasta sheet in half.
- At this point, you can choose to trim off and discard any scraggly ends or leave them as they are.
- Using a pasta cutter or a knife if you don’t have a pasta cutter, cut the pasta lengthwise into 1/2-inch wide strips. They don’t have to be perfect.
- Dust the noodles with semolina and transfer them to the parchment lined sheet pan or a pasta drying rack if you have one.
- Continue these steps until you’ve rolled out and cut all of your dough.
- Bring a large pot of salted water to a boil
- Gently add the pappardelle to the boiling water and stir gently to prevent from sticking. Cook until it’s al-dentè, it should take no more than 3 minutes. I boil half of the pasta first then continue with the second batch.
- Drain and serve with your favorite pasta sauce or as desired. Enjoy!
- If you don’t have a pasta machine just use a rolling pin to roll out pasta to desired thinness before cutting.
- You can season your pasta as desired. I’ve used a porcini seasoning that I make from scratch. You can also color your pasta using ingredients such as puréed beets or spinach. You would add 2 Tbsp of your purée.
- You can also laminate herbs into your pasta, it looks lovely and adds great flavor. Roll the pasta through each setting but before proceeding to the third setting, press fresh herbs onto the pasta, fold in half and continue rolling through each setting until you achieve the thinness you like.
Share your thoughts, or ask a question!