I recently perfected my fresh pasta technique. It all started with the addition of a pasta roller and cutter attachment for my KitchenAid mixer. Thanks to my friend Sharon, who showcased hers last year while making us dinner, I was introduced to this fabulous invention! This attachment has made what used to be a very time consuming and tedious job into a speedy and fun experience.
FRESH PASTA RECIPE
2 cups all purpose flour
2 cups semolina flour
6 eggs beaten
1 tsp salt
2 tbs olive oil
1 tsp water
Beat eggs, oil and water together
Sift all purpose flour and semolina flour into a bowl. Add salt and mix together. Put in a large bowl or mound on a flat surface/ counter .Make a well in the middle of the flour and add the beaten egg, oil and water. Mix from the sides incorporating the flour with the egg mixture. When egg and flour are incorporated, dive in with your hands. It will be sticky. Keep pulling off your hands and incorporate it into the dough ball. Keep working the dough until it takes on a smooth, pliable texture. This should take about 10 minutes. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become.
Wrap in cling wrap and let rest 45 minutes. This allows all liquids to meld with the flour. The covered dough ball can be placed in the fridge for the night to be used the next day. Let come to room temperature before rolling out. If you freeze it, let thaw with cling wrap on until room temp.
with a KitchenAid mixer
Sift all Purpose flour and semolina flour into the mixing bowl of your KitchenAid along with the salt. Attach flat beater, and turn to #2 to combine flours and salt. Gradually add the egg, oil, and water mixture. Let mix until all liquid is incorporated and it all sticks to the beater. Remove the batter from the beater and place back in bowl. Attach the dough hook and beat on #2 setting again for a couple minutes until done. Remove from the bowl and wrap in cling wrap. Let rest 45 minutes before making pasta. Resting allows all liquids to meld with the flour. Covered dough ball can be placed in the fridge for the night to be used the next day. Let come to room temperature before rolling out.( You can freeze it but let it thaw with cling wrap on until room temperature).
Now slice pasta and process.