Mmmhmmm, Pasta. The meal that joins me regularly on my weekly menu. Pasta is such a beautiful thing, tasteful, substantial, and simple. In my opinion there is only one thing slightly better than pasta, and that is fresh pasta. Today I want to share just how simple these favorite foods of mine are to make.

So let’s talk about pasta. Where shall we begin? Ribbons, Tubes, Spirals, There are so many varieties. Most of us can identify the basic shapes and corresponding names, but there are hundreds of varieties. But are there? In terms of shape, yes there is, but we can categorize pasta in a few ways to make identifying slightly more manageable.

From the basics, Pasta is unleavened dough of flour mixed with a liquid. The type of flour can be from almost any grain: wheat, buckwheat, rice or a combination of grains. The liquid is usually egg and/or water. Another categorical stipulation may include coloring and flavorings added in the dough from pureed vegetables, herbs or other ingredients.

Making Basic Pasta Dough

Amount

4 pounds

Ingredients

Flour: 2 lb 8 oz Semolina

Liquid: 15 eggs

1 fl oz Olive oil (optional, for flavor)

Flavor: 1 Tbsp Salt

I like to use Durum/Semolina flour. It creates finer, stronger, smoother, colorful pasta, but in result makes a more difficult dough to work with by hand. A ½ semolina ½ all purpose flour dough works well.

Since making fresh pasta is a little time consuming, I usually make more than necessary and store the left over in the freezer. A basic ratio for pasta dough is roughly ¾ cup flour for every egg used.

Procedure

1. Mound flour on a clean surface and make a well.
2. Pour eggs (liquid) and flavoring into well.
3. Gradually incorporate flour into eggs with a fork.
4. Knead dough on a floured surface until silky smooth and resilient, a firm yet pliable texture. Knead for 7-10 minutes.
5. Wrap the dough to prevent a crust from forming and let rest for 20 minutes.
6. After the dough has rested, roll it into flat sheets. I recommend if you plan on rolling by hand that you work with small amounts at a time to prevent it from drying out.
7. Once rolled, I like to lay down a pinch or two of corn meal, and let rest to ensure uniformity. If a finger print can be made, the dough is still too wet.
8. Cut into any desired shape.
9. Boil in water (allow 1 gallon for each pound of pasta) until firm but tender.

Enjoy!

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