I love making fresh pasta, especially for family dinner on Sunday nights. This is a pretty basic recipe and I can’t remember where I originally found it, but it has always worked out well for me. The key is to not let the pasta dough sit out too long before cooking, or it will all start to stick together.
Time: 1 hour
Serves: 4
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 2 eggs, room temperature
- 3 egg yolks, room temperature
Directions:
- In a large bowl, whisk together the all-purpose and semolina flour. Create a well in the centre and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw the flour from the edges of the well into the mixture.
- When the dough gets too firm to mix with a fork switch to mixing with your hands. Continue to work the flour until the dough no longer sticks to your hands; you may not need to incorporate all the flour.
- Transfer the dough to a lightly floured work surface and knead the dough for 8 to 10 minutes, or until it is smooth and pliable/ Wrap the dough in plastic wrap and allow to rest for at least 30 minutes.
- Divide the dough into four pieces. Starting with the pasta machine set to the widest setting, pass the dough through the pasta rollers. Fold the dough into thirds and pass through again two more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccini. Dust the pasta with more flour to prevent sticking and repeat with the remaining dough.
- Cook the pasta in a large pot of generously salted boiling water. Fresh pasta cooks pretty quickly and should be done after a minute.