Pasta
Posted On 25 December 2020
I’ve been playing around making my own pasta at home. I’m not competent enough to do the counter-top flour with a well of eggs in the center — I “cheat” and use a stand mixer.
Pasta
Ingredients
- 3 eggs, room temperature
- 30 grams semolina flour
- 240 grams all-purpose flour (2 cups)
- ½ tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon turmeric (for color) (optional)
Instructions
- Crack the eggs into the bowl of a stand mixer. (If you're like me, then pluck out the pieces of shell.) Whip with a fork to break the yolks.
- Add the oil, salt, then flour (and turmeric, if using) in stages until mixed.
- Mix on medium for 6-10 minutes. Should be soft and a bit dry. If too dry add water a teaspoon at a time.
- Take out of the bowl and put in a fairly large piece of plastic wrap. Wrap tightly and refrigerate for at least 30 minutes.
- Remove from refrigerator and prepare as you see fit. Dough can be used for lasagna, fettucine, spaghetti. Plenty of choices online for how to roll out.