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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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The possibilities are endless with this recipe: You can leave the pasta sheets whole for lasagna (you don't even need to boil them first!), make ravioli, tortellini, cut into linguine or fettuccine, or hand cut thicker for pappardelle. Read more ... oh yeah :-) Ingredients:
1 cup durum wheat semolina flour (i use bob's red mill) |
1 cup unbleached all purpose flour (plus extra) |
1/2 tsp. kosher salt |
2 organic eggs |
2 tbsp. water |
Directions:
1. Mix the durum semolina, all purpose flour and salt in a bowl. Make a well and add the two eggs and water. Beat the eggs a bit then start working the flour into to the eggs. It will come together into a wet dough fairly quickly (I use a food processor on pulse to make quick work of this). What you ultimately want is a somewhat stiff dough, so most likely you will need to add more flour to it.
2. On a floured surface, knead the dough for at least five minutes, adding flour as needed if it gets sticky. Wrap with plastic wrap and let stand at room temp for 20 minutes to rest (do not skip this step before rolling).
3. Cut the dough into three pieces. Toss a piece of dough on the board, flatten it slightly at pass it through your pasta roller at the widest setting. Fold the dough, flour it again and pass it through the roller again. Do this 6 or 7 times. Flour the piece again and begin passing it through the roller at progressively thinner settings until you have the sheet you want for your particular application. You’ll want a thicker dough for lasagna or a string pasta, a thinner one for a stuffed pasta.
4. Whatever you end up doing, you don't have to salt your boiling water because the dough is already seasoned. Have fun and enjoy!
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