Fresh Pasta Made From Scratch
Pre-made store bought pasta or fresh made from scratch? For me it's no contest - fresh pasta wins hands down. Actually, hands down on the rolling pin going back and forth. And with a pasta attachment on the stand mixer it takes me 10 minutes max to roll, cut, and hang my Italian laundry. E i risultati? fantastico e delizioso!!
Ingredients
For about 1 and ½ lbs Pasta
2 – 3 cups All Purpose (AP) Flour
½ cup Semolina (Durham) Flour
1 tsp. Salt
2 tbsp. Extra Virgin Olive (EVO) Oil
1 oz. Cream (18 percent)
2 – 3 Eggs
You can combine the ingredients together in a large bowl and knead by hand OR you can use an electric stand mixer. The difference? About 20 minutes faster with the stand mixer and your hands are much cleaner.
So, mix AP, Semolina, EVO and salt in the stand mixer bowl, and put on low.
Break two eggs into the bowl and continue stirring. The flour mixture will start coming together in little clumps at first.
Add the cream (makes the pasta smoother) and the last egg. The dough should be coming together in a large ball around the blade. If the mixture looks a little dry, add a little more cream or EVO.
Stop the stand mixer and clean the dough off of the mixer blade. Form the dough into a ball and knead a little until the outside is fairly smooth. If the ball of dough is sticky, dust it with a little AP. Wrap the ball of dough in plastic wrap and set aside until you are ready to roll and cut the pasta.