They say there are as many types of pasta as there are towns in Italy. From the classics that most Americans are aware of (fettuccine, spaghetti, linguine and penne) to the more obscure (garganelli, orrechiette, gemelli and campanelle), many options can be found dry in your local supermarket. Dry pastas are shelf stable for at least two years and are easy to boil and serve. I always have several on hand at any time.
However, not even the best brand of dried pasta can hold a candle to freshly made pasta. It is actually much easier than you think and we are going to explore making this delicious stuff.
There are many recipes for pasta, but my recipe uses both AP flour and Semolina flour.
RECIPE
• 1 cup cold water
• 2 large eggs, well beaten
• 1 tablespoon extra virgin olive oil
• 2 cups semolina
• 2 cups all-purpose flour
• ½ teaspoon salt
There are two different techniques for making pasta:
METHOD ONE: Tabletop
I call this the old-fashioned method as it is the one my grandmother used to use (before technology).
Whisk salt into flour. Dump flour and salt onto counter so it falls into a pile. Make a well in the center that will hold the eggs.
Beat the eggs then pour them into the well. Add the oil.
Using a fork start incorporating bits of the flour from around the well into the eggs. Continue until the mixture becomes too thick to mix with a fork.
Continue incorporating the flour with your fingers.
Once the dough comes together form it into a ball and knead it for 10 minutes.
If the dough is sticking dust the dough and your hands with flour as needed.
The dough will feel smooth and elastic once it's kneaded properly.
Let the dough rest for a minimum of 10 minutes.
Roll out by hand and cut with a knife.
METHOD TWO: Technology
If you have the equipment to do it, this method is far quicker (and easier on the wrists). You need a Kitchenaid stand mixture with a dough hook and a pasta roller/cutter attachment. See the video below...
