Fresh Pasta
It's much better than dried, and doesn't take a long time. Try it!
Servings: 4
Equipment
- food processor optional
- pasta machine optional
Ingredients
- 1 cup all-purpose flour
- 1 cup semolina flour
- 1/2 cup water
Instructions
- Mix the flours together and stir in the water until the dough is holding together in a fairly stiff clump. I use a food processor for this step but it's not essential.
- Knead the dough for about 5 minutes to develop the gluten. If the dough is crumbly, add a little water. If it's wet, add a little flour.
- Wrap the dough and let it rest for an hour. Resting is important. You can also refrigerate it overnight. Or freeze.
- Cut off one-third of the dough. Rewrap the remaining. Roll the dough out as thin as possible. Use flour if it sticks. Or, use a pasta machine to roll the dough, following machine directions.
- Cut the dough into desired noodle shape. You can use a pasta machine, or mixer attachment, or knife.
- Drop into boiling salted water for 2 minutes. The noodles will float to the top when they are done.