Family Recipes

Homemade Pasta




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2.5 cups Flour

1 tsp Kosher Salt

4 eggs

1 tbsp extra virgin olive oil

Semolina flour, to dust surfaces


1. To make the dough: Place flour and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the

flour mixture and add eggs and oil. Using your fingers, blend the eggs into the flour mixture, stirring the flour in from the sides

of the well and working outwards. When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface.

Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed; about 5 minutes. Shape

the dough into a ball and flatten into a disk. Cover with plastic wrap and allow to rest for at least 20 minutes or up to an hour at

room temperature.

2. To roll out and cut dough: Secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut the

dough into 4 pieces. Keep extra dough covered in plastic wrap while working with one piece. With a rolling pin, roll the piece of

dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine,

catching it with one hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end

faces the machine and roll it through on the widest setting again. Fold, turn, and roll once more on the widest setting.

3. Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the

desired thickness is reached. If the pasta sheet becomes too long to handle, use a bench scraper to cut it into more

manageable lengths and continue rolling.

4. Cut sheets to desired shapes and sizes, toss with semolina flour and set aside, covered with a clean kitchen towel. The

pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours before use.




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