Cooking Instructions
- 1
Fix the kneading hook on your mixer. I used 1 cup semolina & 1½ cup all purpose flour. You can use a mixture of whichever of the 3 flours you have available.
- 2
Pour all ingredients in the mixing bowl, mix for 8-10 minutes.
- 3
Add flour if dough is sticky. Beat until it is elastic & smooth.
- 4
Mold into a ball, cover with plastic wrap & leave to rest for 30 minutes
- 5
I used my pasta making machine. You can use a knife as shown below. Roll very thin & flour your surfaces generously.
- 6
Find a dry place and allow them to dry. I used our drying rack.
- 7
When ready to cook, boil a pot of water with salt & cook for 3-5 minutes.
Similar Recipes
-
Homemade Pasta Fettuccine Homemade Pasta Fettuccine
I just wanted to try making fresh pasta.The kneaded dough is tough but it will get softer after you let it rest. If the dough is soft, it will get too soft to roll out after resting. This means you will have tougher pasta as you will need to dust it with more flour to roll it out evenly. Recipe by cherry
-
-
Fresh Pasta (No Eggs) Fresh Pasta (No Eggs)
Pictured is farfalle (with homemade kale pesto) using the fresh pasta dough. The recipe works for many other pasta shapes as well.
-
Homemade Pasta Homemade Pasta
I make homemade ramen several times a year as a hobby, and discovered the deliciousness of dry egg noodles while aiming to make some homemade noodles with a nice texture. I haven't turned back from homemade noodles since. I expanded my horizons to pasta as well, and came up with these noodles.The noodles are moistureless and made only with egg, so it gives birth to a nice texture. When using large-sized eggs, increase the amount of flour by 1 tablespoon. I use one approximately 65 g medium egg.(including the shell). The time needed to boil the noodles will depend on their thickness and width, so adjust accordingly. Recipe by Homard Ebiko -
Handmade Pasta Fettuccine Handmade Pasta Fettuccine
Fresh pasta is chewy and has a very nice texture. You can make it easily at home. Recipe by rokokoA -
Potato and leek ravioli (Pasta Fresca) Potato and leek ravioli (Pasta Fresca)
I made these ravioli once I had to host a big dinner with some friends... Well, they loved them! I suggest to use a butter and sage sauce
-
Fresh Homemade Pasta Is The Best Fresh Homemade Pasta Is The Best
I tried making it a few different ways using all-purpose flour or semolina flour only, etc. But this recipe is what I've settled on.If you don't have semolina flour, try with 75 g of bread flour and 75 g of cake flour. I think then it will be chewy enough. If you're going to roll out the dough by hand, add a little more egg and oil to the recipe. For 2 servings. Recipe by mimosa9729 -
Homemade Pasta Homemade Pasta
Homemade fresh pasta is always delicious. I dug out the old pasta machine that we had tucked away in storage and made some at home. This recipe yields an easy to make amount.If you leave 1 cm around the edge a bit thicker when you roll out the dough, it will not split easily. Recipe by Cara Luna -
-
Black Pepper Pasta Dough Black Pepper Pasta Dough
This is my father's original recipe. Recipe by Tenshino papa chef
More Recipes
https://cookpad.wasmer.app/us/recipes/13531248
Comments (3)