Recipe by Galley Wench
This recipe is 'my version' of the recipe that came with my new KA pasta roller and cutter. By using a little olive oil and a combination of all-purpose and semolina flour it makes the dough easier to roll. The directions are assuming you're using a Kitchen Aid, but obviously other mixers can be used. To make sure your first attempt is a success, here's a few tips: Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidy, brand of flour used, and size of eggs, may affect dough consistency. To test for correct dough consistency pinch a small amount of dough together after mixing. If the dough stays together without sticking to your fingers it should work well. It's best to error on the dry side. More liquid can always be added, but a wet dough is a lost cause. Kneading hydrates the dough, so don't add liquid too quickly. If I need to add more liquid, I do so by rubbing wet fingers on the sheet before feeding it into the roller. It's not difficult to make fresh pasta and alot of fun, so don't be frightened by the lenghty directions.
- 4 large eggs
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 3⁄4 cups all-purpose flour
- 1 3⁄4 cups semolina, four
- 3⁄4 teaspoon table salt
Directions See How It's Made
- Place eggs, water, oil, flour and salt in mixing bowl.
- Using flat beater (on KA)and mix for 30 seconds on speed 2.
- Exchange flat beater for dough hook, turn speed to 2 and knead for two minutes (or knead by hand).
- Remove dough from bowl and hand knead for 1 to 2 minutes.
- Shape the dough into a log and cut into pieces about 1/2 inch thick.
- Flatten each piece slightly and feed the dough through the pasta roller, following the manufacturers recommended settings.
- Repeat this process several times or until dough is smooth and pliable.
- To make spaghetti, linguine or fettuccine cut the sheets following the manufactures seettings.
- Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
- Allow the pasta to rest for at least 30 minutes before cooking to relax the gluten.
- Pasta can also be dried or frozen for future use.
- To dry, lay strands of pasta in a single layer on a towel or drying rack and completely air dry before storing in an airtight container.
- To freeze, let pasta air dry for one hour before freezing in an air tight container. It is not necessary to sparate strands of pasta before freezing, just dust with flour and form into 'nests'.
- To Cook:.
- Add 2 teaspoons salt and 1 tablepoon oil (optional) to 6 quarts boiling water. Gradually add pasta and continue to boil until until pasta is 'al dente' or slightly firm to the bite, 5 or 6 minutes for fresh pasta and 6 or 7 minutes for dry or frozen. Pasta floats to the top of the water while cooking, so gently stir occasionally.
- Drain pasta in a colander and serve . . . DO NOT RINSE!