Easy Homemade Pasta Dough
|October 17, 2013||Posted by Julz under Pasta|
Food Trend: Homemade pasta is not just showing up on restaurant menus, but home cooks are adding it to their repertoire as well. Fresh pasta is relatively easy to make, it just takes time…in fact…a lot of time. But the ends here justify the means. And I LOVE pasta.
Inspiration: Today, October 17th, happens to be National Pasta Day. So sharing my recipe for homemade pasta seems appropriate.
Interpretation: My mother has always joked that I have semolina running through my veins. So my trick to my fresh pasta, is semolina. To make this recipe approachable for home cooks, the dough will be made in a food processor instead of the traditional flour/egg well.
Tools Needed: Yes, this is a simplified version of pasta, however you will need some tools. To make the dough, any standard Mixer or Food Processor will do. I recommend a KitchenAid Stand Mixer or a Cuisinart Food Processor. To roll the pasta dough, you will need either the KitchenAid Pasta Roller Attachment or the Imperia Pasta Machine, which I have and use here. (Which was the BEST secret-santa gift ever from my bestie Jen!!)
Before rolling your dough, using a pasta/bread cutter, divide the dough into 4-6 2in pieces. Take each piece and roll it out slightly by hand to make it into a square. Set your machine to the highest setting, which on my machine is a 7.
I like to roll my pasta through the machine 2 times at each setting. After my first roll, I sprinkle semolina on my dough and fold it over to run through the machine. I only do this fold once, since I made my dough in a mixer it has already been “worked” a lot. If you were to roll your dough by hand, you might want to do the flour & fold 2 or 3 times.
Your going to have a long piece of dough. You will know it is ready when the dough is translucent and you can see your hand through it.
I chose to make Fettuccine. So I ran my flattened dough through the Fettuccine setting. Before running it through, make sure your flattened dough pieces are the same size. This will ensure all your Fettuccine is the same length. Then just line up your dough and start cranking.
Look closely and you will see the flat dough on the top and the cut dough on the bottom
You will have beautiful fettuccine!
I like to dry out my pasta for about a half hour before I cook it. During this drying time I will prep my sauce.