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Homemade Pasta Dough

You can buy pre-made pasta at the supermarket for a dollar a box, so why bother making your own? The reasons why are obvious: Homemade pasta doesn't have additives and preservatives; you know it's fresh because you made it yourself; the softer noodles cook much faster than hard, dried noodles…and, the difference in taste is unbelievable! Until you've tried it yourself, you simply will not see the difference between store-bought and homemade.

Pans needed: Large bowl to mix ingredients; large stock pot to boil pasta. A rolling pin can be used to flatten the dough, but a pasta machine makes it much easier.

In a large bowl, mix together all-purpose flour, semolina flour, and salt. Make a well in the center of the flour, and break the eggs into this well. Add olive oil onto eggs. Whisk the eggs gently with a fork, and gradually incorporate it into the surrounding flour to make a thick dough. When the mixture becomes too thick to mix with a fork, knead it with your hands.

Dust counter or board with semolina flour. When the dough is thick and solid, remove it from the bowl and knead it on the floured surface for about ten minutes. Sprinkle on flour as you knead the dough, a bit at a time, to keep the dough from becoming sticky. After ten minutes, wrap the dough in plastic wrap. Let it rest and rise on the countertop for 30 minutes.

Roll out the dough with a pasta machine or rolling pin to desired thickness. Then, fold it in half and flatten it again. Repeat this step six to eight times.

At this point, the dough can be cut into any shape you want. Cutting it into thin noodles makes linguini, cutting it into wide noodles makes lasagna. The dough can be folded over sauce and fillings to make ravioli.