Fresh Homemade Pasta Is The Best

Name: Fresh Homemade Pasta Is The Best
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Semolina flour; 50 grams Bread flour; 50 grams Cake flour; 2 small or medium Eggs; 2 tbsp Olive oil; 1 Cornstarch (or katakuriko)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

2 servings

100 gramsSemolina flour
50 gramsBread flour
50 gramsCake flour
2 smallor medium Eggs
2 tbspOlive oil
1Cornstarch (or katakuriko)

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Steps

1

Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread.
2

Add the eggs and olive oil to Step 1 and mix until evenly blended.
3

It's okay if it's still a bit floury. Add everything into a plastic bag.
4

It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again.
5

Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge.
6

Use the pasta machine to roll out the dough. First, divide the dough into thirds.
7

Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine.
8

Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother.
9

After Step 8, roll it out to 6 mm and then 5 mm.
10

This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm.
11

Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko.
12

Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more.
13

Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta.
14

Here I used it in a green pea and homemade bacon pasta, which is so spring-like!