My tested homemade pasta dough recipe is very easy and simple to make ether by hand or in food processor. Once you try it you will never go back to store bought pasta again. And for all kind of tips on how to knead, roll and shape the pasta by hand or by machine check the article above for all the details.
Servings 1tray
Equipment
pasta machine
Ingredients
400gall-purpose flour
50gsemolina flour
5eggs
2tbspolive oil
½tbspwhite vinegar
Dash of salt
Instructions
Mix the two flours together and form a mound on a large cutting board or your clean counter top . create a well in the middle with your fingers, a big one to fit the eggs in.
Add the eggs with the vinegar and oil and dahs of salt in the well.
With a fork gently whisk the egg mixture till combined. Then begin to slowly whisk some of the flour from the edge f the well into the egg mixture. If some eggs accidently spill out of the well don’t worry! It happens with me all the time, use a bench scraper or you hands to pull them back in.
Keep gradually adding flour and whisking until you have a thick egg mixture, use your hands to fold in the rest of the flour when you cannot whisk with a fork any longer. And knead until the dough is smooth, elastic and not sticky anymore , you will need around 10 minutes to reach that.
Form the dough into a smooth ball wrap it in plastic wrap and let it rest for minimum 30 minutes before you use. or you can refrigerate to use the next day if you want to do this in advance.
After the dough rest, cut it into smaller quarters so it will be easier to work with. Take on piece to roll out and cover back the rest to keep them from drying out while waiting to be rolled.
With your hands roughly shape the dough into oval shaped disc that will bi thinner and easier to feed to the dough machine. Flour both side and feed the dough to your pasta maker on the widest settings. Then fold it into thirds so you have a more rectangular shape and feed it again on the same widest settings to your machine. Repeat that for 2 to 3 times until you have a good shape. Then gradually reduce settings to thinner and feed the dough to the roller , pass the dough in each setting twice then reduce keep doing that until you reached your desired thickness. Once done flour both sides and lay on flour surface while you continue the remaining dough.
If you are making noodles connect the attachment of the shape you want and roll your sheets into it to cut it into spaghetti or noodles or tagliatelle shape.
To cook the pasta:
If you are preparing this for lasagne once you roll out your sheets and cut into smaller rectangles that fits you baking dish , there is no need to precook the sheets, they will cook with the sauce while baking.
If you are preparing other pasta dishes with tagliatelle, noodles or spaghetti , it depends on the thickness of your noodles . cook the pasta in a large pot of very salted water until it is al dente that usually between 1 to 5 minutes depending how thick your pasta shape is. Drain and use immediately in your sauce of your choice.
To store fresh pasta:
The must important art is to dry the pasta until it cracks when you press between your fingers. Let it air dry on the special rack on any floured baking sheets from 2 hours to 12 hours depending on the weather where you live. And store in airtight container for up 2 days in fridge and 2 weeks in freezer. to thaw from freezer, just remove and put to thaw slowly in the fridge for 4-6 hours then cook like usual.