In the Kitchen‎ > ‎Basics‎ > ‎

Pasta



cup
eggs (about 4)¹
¼
cup
water
1
tbsp
oil
3⅓
cups
semolina flour²³
½
tsp
salt
¹Tip: Duck eggs make springier noodles than chicken eggs. Three duck eggs and a small chicken egg seem to make an ideal combination of just about the right amounts.
²If using white flour, use 3 1/2 cups flour and 1/2 cup of water.
³No need to pay the high prices for semolina flour in the grocery store or co-op just because it's got a fancy name. You can get semolina flour at most indian or middle-eastern food stores for a fraction of the price, and the quality is just as good. If you're local to me (i.e. Twin Cities area), check out Little India Grocery (formerly Patel's) on 18th and Central - two days ago at the time of this writing i bought a 4lb bag of semolina for just under $5.
  • Place all ingredients in KitchenAid bowl. 
    • Mix with flat beater for 30 seconds on speed 2. 
    • Change to dough hook and mix  2 minutes on speed 2. 
  • Turn onto floured board and knead for 2 - 4 minutes. 
  • Let dough rest for 20 minutes.  
((What you do with your dough now is up to you, but if you just want a batch of good old-fashioned noodles, keep reading...)
  • Divide dough into eight pieces.  Feed pieces through pasta roller attachment to a thickness of level 5. 
  • Run through fettuccine cutter attachment.  Boil noodles immediately for about 4 - 5 minutes.

Variations:
  • Run through the pasta roller to thickness level 5, but forgo the fettuccine cutter and use the sheets of dough for lasagna.  No need to cook the pasta - it will do that in the oven and keep the lasagna from getting too runny at the same time.
  • Roll dough to level 6 and use the sheets to make ravioli.  Personally, I have a terrible time making ravioli and can never get the fillings to stay in them while they cook, but best of luck to you if you do!
  • Roll dough to a lower setting (3 or 4) and run through fettuccine cutter or cut by hand and add directly to noodle soups.


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