Fresh Pasta Dough
Recipe adapted from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans
For our Italian Night dinner, I thought we should make our own fresh pasta. Pasta dough is really easy to make and there is nothing like the taste of fresh pasta. I also wanted to get the kids into the kitchen by getting them to roll out the pasta themselves. My friend's children, Ryan and Jasmine were very excited and got the hang of it really quickly. They became pasta rolling experts in no time. They were so good in fact, that I was able to sit back with a glass of wine and just supervise. I can definitely get used to having sous chefs around. :) Enjoy!
Thank you Jasmine and Ryan for being the best sous chefs. Next post: the bolognese sauce.
2 cups semolina flour
2 cups all-purpose flour
1/2 teaspoon salt
5 large eggs, well beaten
1 tablespoon olive oil
1. Combine the semolina flour, all purpose flour and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
2. In a separate bowl, combine the eggs & beat well with a fork.
3. Add olive oil to the eggs and mix with a fork.
4. Pour the liquid ingredients into your mixer bowl and attach the flat beater.
5. Add half of the sifted flour mixture, turn to speed 2 and mix 20seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
6. Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
7. Remove dough from bowl and hand-knead for 2 to 3 minutes. The pasta should be elastic and pliable, not sticky. Test for the correct consistency,by pinching a small amount of dough together after kneading, if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time; knead until the right consistency.
8. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour.
9. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
10. Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
11. Proceed to roll the dough according to your pasta roller directions.