Monday, April 5th, 2010

Homemade Fresh Pasta Dough Recipe

4509223051 8082108a6f z Homemade Fresh Pasta Dough Recipe

I have a confession to make. I am a pasta addict. There! An addict I tell you! And I am not ashamed to admit it. I am addicted to all things pasta. And there is one person to blame for this addiction- my late grandfather, William! Yes, he is the man who brought some Italian roots (roots that we don’t even have, mind you!) into my blood. Once I was able to taste his famous pasta dishes, I was hooked on the stuff.

pasta prep.001 Homemade Fresh Pasta Dough Recipe


Whenever my grandparents would visit us, guess who asked for Grandpa William’s pasta dish (which sadly has no name… He would just call it “es-Spaghetti” with his thick Spanish accent)? Yes,- ME!

DSC 0002 Homemade Fresh Pasta Dough Recipe

My grandfather was a firm believer in putting love into all of his dishes. And when he could make something from scratch to save a penny (and to make things taste better!), he’d do it. He’d make his own pasta from scratch, and roll it by hand.

Up until March of this year, I have been rolling out pasta by hand, just as my grandfather used to. And boy, can I tell you how much of a hassle that was! From kneading the dough, to getting the dough super thin would take forever, even when using the best techniques.

DSC 0093 Homemade Fresh Pasta Dough Recipe

Luckily, recently, I was approached by Ashley of CSN. She asked if I was willing to review one of their products from one of their 200+ online stores.  I had taken a look around one of their online stores and found something that I knew would have mixed reviews about- A pasta machine that I had been drooling over for a while!

Pasta Machines are pretty straight forward, but when you are making pasta after a while on the machine, you’ll start to know the pros and cons of it all. So, as promised, I will do a brief review, while still talking about pasta. I promise, I won’t try to bore you with the review section of this post.

So, what do I think of this machine? It’s absolutely perfect! It does what I want it to! AND it comes with a double cutter for spaghetti and fettuccine (which I have used successfully). The machine works like a charm and is very durable and reliable.

One con I have noticed about this machine (after making pasta about 15 times in it!), is the dial that switches to different settings. It’s pretty darn slippery when you’re trying to turn it with flour on your fingers, otherwise, I’d highly suggest purchasing this pasta machine.

Now, back to the pasta!

Where was I… Oh, rolling pasta by hand…

DSC 0100 Homemade Fresh Pasta Dough Recipe

So, when rolling pasta by hand, I have learned that using only semolina flour to make your dough is going to kill you and will make you want to cry. Semolina flour is very high in gluten and will result in a very glutenous dough that will be extremely difficult to handle especially when it’s sticking all over the place (even when you flour surfaces well!). Now, if you have one of those facy schmancy machines like I have now, using a pasta dough that’s made only from semolina will be easy to roll out because you’re not breaking your back trying to roll super-tough dough with a rolling pin.

BUT!

Yes, there’s always a but!

Even though you have a machine to roll that 100% semolina flour dough, it’s still likely to stick, and getting sticky dough off of pasta rollers is not fun! Trust me.

So, for this pasta dough “recipe,” I have turned a great Thomas Keller recipe into something that I personally feel is a wee bit greater. How? I used a mixture of All-Purpose Flour and, yes, Semolina Flour. It results in a perfect, strong pasta dough full of flavor that regular ‘ol All-Purpose flour doesn’t give you, even when the recipe does call for seven yolks! Additionally, Thomas Keller calls for using a tablespoon of milk in his original recipe, if you have some dry white wine around (i.e. Pinot Grigio), feel free to use that instead of milk- it will give the dough a little pizazz!

Pasta Dough
Adapted from Thomas Keller via Epicurious, 1999
Yields about 14 ounces of dough

Who said that pasta dough making has to be difficult? It so isn’t! All you need is a bit of patience, the right ingredients, and a bit of upper body strength, and you’ll be on your way to pasta making heaven!

Ingredients:
⅔ Cups + 1 tblspn All-Purpose Flour (4oz)
½ Cups + 2 tblspns Semolina Flour (4oz)
6 large egg yolks
1 large egg
1 ½ teaspoons olive oil
1 tablespoon milk or dry white wine (i.e. Pinot Grigio)
Extra All-Purpose Flour for kneading

Preparation:
Mound the flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1 inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.

Pour the egg yolks, egg, oil, and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or your dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.

When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.

Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky-smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take anywhere from 10 to 15 minutes. Even if you think you are finished kneading, knead it for an extra ten minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.

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77 COMMENTS

  • Hélène
    April 10th, 2010
    1

    Now you make me want to start making pasta. I never did. Homemade pasta must be so delicious. You did such a great job. What a wonderful machine.

  • Tiffany
    April 10th, 2010
    2

    Oh that looks yummy. I really want pasta now.
    I wonder if you can use that for sugar cookies. To get the sheet really thin… hmmmm.

  • Divina
    April 10th, 2010
    3

    I love pasta too and I love making them before. But I better get my own pasta machine. And hey, I could see on you on your pasta machine…hello kamran! :)

  • Lauren
    April 11th, 2010
    4

    The only advantage to gluten-free handmade pasta is that it doesn’t spring back to its original shape when you’re rolling it out. It tends to have a funnier dough though (don’t they all ;D).

    I need to make pasta again, if for nothing other than a good meal.

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    April 11th, 2010
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  • Jenn
    April 11th, 2010
    6

    Looks like some great pasta! What did you make with this batch? My favorite is to make stuffed pastas like ravioli and tortellini :) This is a very different recipe than I usually use though, I tend to stick with Marcella Hazan’s basic recipe (or adapt it to be gluten free) – I may have to give this a try, all those egg yolks must make it very rich!

    And now you have the perfect excuse to use up those leftover whites and make some macarons :)

  • Angela@spinachtiger
    April 11th, 2010
    7

    Firstly, I applaud you for making pasta. It intimidates people to no end, but doesn’t need to.
    Having made pasta a zillion times with every kind of flour, I’ll just chime in. I use one cup flour, 2 eggs and then possibly add flour as I need it. The TK recipe has a lot of eggs, but TK does that with everything. Regarding the semolina flour, I buy course loosely at whole foods (cheaper) and then I grind it in food processor. If you mix and then wrap in plastic and rest for 30 minutes, I promise it will be easy to work with. I don’t knead any longer than about 5-8 minutes. I never use food processor. I’ve done several taste tastes and semolina delivers a better pasta with more bite. But we love it all just like you do.

  • penny aka jeroxie
    April 11th, 2010
    8

    I used to make pasta all the time. Now I am just lazy. I guess it is time to take the old pasta machine out and give it a go :)

  • Mardi@eatlivetravelwrite
    April 11th, 2010
    9

    I am just starting to get into making my own pasta so thanks for this recipe – looks wonderful!

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    April 11th, 2010
    10

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  • sheba
    April 11th, 2010
    11

    fab pics…and I am all set to make my own pasta!!!!!!!!

  • kamran
    April 11th, 2010
    12

    Hélène – Once you start, you’ll be hooked on how easy and delicious it is when you make your own pasta!

    Tiffany – now you have me thinking about that!

    Divina – was always a backbreaker whenever I’d have to roll it out by hand, but the pasta machine is a saviour and well worth the money!

    Lauren – you lucky GF pasta makers, you!

    Jenn – I made Ravioli. And don’t remind me about the egg whites. Those egg whites are waiting to be used… 12 egg whites just sitting there. Waiting.

    Angela – Thanks for the comment. I agree with you- an obscene amount of eggs, but I think it’s well worth it with the semolina-APF mixture. I would make it 100% semolina, but people would die trying to roll it out (with the 30mins to 1hr resting period). However, Semolina all the way *high five*. The stuff is awesome!

    Everyone Else- thanks for the comments! :)

  • diva
    April 11th, 2010
    13

    You make me want to make pasta fresh all on my own too! And for that, I need one of those swanky looking pasta machines :) thanks for sharing your story.

  • rebecca subbiah
    April 11th, 2010
    14

    wow i am with you! pasta is divine. wish I could taste yours. have a fab sunday!

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    April 11th, 2010
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  • David Shirey
    April 11th, 2010
    16

    I am not a food blog junkie – but I do follow a couple of food blogs and let’s face it, I like to eat pretty much as much or more as the next guy.

    I like the tone of your blog – it is friendly, but not over the top. Comes across as very sincere. Nice job.

    The other thing I like is that your initial picture, when you have one, does not take up the entire first page of the blog view. I am not sure why people feel that putting a picture there will cause me to interupt my day to scroll down to the text. What people should do is put a little text up there, then insert the picture. If I like the first couple of sentences I will scroll down to see the picture, and from then on I am hooked. You are doing it much more intelligently than most food bloggers. Keep up the good work. Oh, and I appreciate the fact that you don’t blog every day. I have a life, you know. Good luck.

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    April 11th, 2010
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  • Jen @ My Kitchen Addiction
    April 11th, 2010
    18

    Ooh… I LOVE making pasta, and I have the same pasta machine. It’s fantastic, isn’t it? I will give your pasta dough recipe a try. Love that you mix it by hand. That’s the way to go, in my opinion. Looks great!

  • kamran
    April 12th, 2010
    19

    David – thanks so much for your kind comment! I really appreciate it.

    Jen – You do?! We should have a pasta party together! :D It’s a great machine and the recipe is great too! Also, mixing by hand ALL the way! No stand mixers or food processors allowed when making pasta in my kitchen. AND absolutely no bowls! Haha.I know that people like using those too. LOL Thanks for the kind comment!

  • heidileon
    April 12th, 2010
    20

    haha…love the “es-Spaghetti” with his thick Spanish accent….(y ya veo, que yo tambien la pronuncio asi!).

    Also loved the pics; specially that one of the pasta machine where we can see YOU!

    I think the only thing that tops eating fresh homemade pasta is make your own!.

  • Y
    April 12th, 2010
    21

    How wonderful that you have inherited such a love of pasta! I rarely make it at home, but if I had more time, I certainly would!

  • Sommer J
    April 12th, 2010
    22

    As a mother of 3 very young children, making homemade pasta is very intimidating. I’ve made it once before, all by hand, but it was such a hassle! I’ve been coveting a pasta machine for some time now and this one looks absolutely perfect. When I get some extra green, this particular machine will most certainly be bought! Excellent post :)

  • Linn @ Swedish home cooking
    April 12th, 2010
    23

    Home made pasta is one of the best thing on earth! I totally love that. Swedish Crepes are pretty good also, I’m making them in the latest episode of my online cooking show. Please check it out!

  • Lynn
    April 12th, 2010
    24

    From one pasta addict to another–great job! I totally understand the drooling over the pasta machine. Your dough looks amazing and so really want pasta and that machine right NOW! ((Sigh)). My fav pasta is ravioli. Can you make ravioli with this machine? Thanks for sharing. :>)

  • sophia
    April 12th, 2010
    25

    What’s wrong with being a pasta addict? With all the carb-phobia going on right now (grrrrr!!!!) I COMMEND you for making your own pasta! Impressive!! And you’re only in high school…you’re just awesome!

  • kamran
    April 12th, 2010
    26

    Lynn Yes, would have to roll the dough out super thin in the machine, and the place the ravioli filling on the dough manually… Sadly it’s not like a factory machine that would do it all for me! I happened to make ravioli with this dough and they came out spectacular! I can’t wait to share that recipe with everyone!

    sophia thanks for the kind comment about me being “awesome”; I really appreciate it! :D

  • Manggy
    April 13th, 2010
    27

    Sigh… I wish I had a pasta machine, even with the dial idiosyncrasies. The ridiculously high humidity here won’t let me use a rolling pin like they do in the old country! :(

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    April 13th, 2010
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  • lesley
    April 13th, 2010
    30

    Kamran, you have a lovely blog!
    I found you through “delicious days” & there’s my bloggie friend Sophia in your comments too!
    We love pasta in our house, well done on your honest review!

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    April 13th, 2010
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  • 5 Star Foodie
    April 13th, 2010
    32

    There’s nothing better than fresh homemade pasta! Have you tried making it with “00” flour? I recently discovered it and now I’m totally in love, it’s amazing!

  • Fuji Mama
    April 13th, 2010
    33

    Mmmmmmm, NOTHING beats homemade pasta! Mr. Fuji’s grandma gave me her recipe for noodles that she always used in chicken noodle soup, and it’s probably my favorite thus far. Can’t wait to try yours–I know it will be excellent. :)

  • skip to malou
    April 13th, 2010
    34

    pasta made from scratch? hmmm never have done it… when i want fresh pasta i get by with the help of MR. BUITONI hihihi…
    now i want to have this pasta machine and make my own… and say goodbye to Mr. BUITONI! hahaha thanks for the idea

  • vincent
    April 13th, 2010
    35

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    We bumped into your blog and we really liked it – great recipes YUM YUM.
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  • Amy from She Wears Many Hats
    April 13th, 2010
    36

    Pasta is one of my addictions too. And making my own is something I’ve been wanting to try. Wish you were closer and you could give me a lesson (or two) in person.

    Beautiful photography.

  • veron
    April 13th, 2010
    37

    Kamran, this is awesome! I’ve been trying to get the hubby to make us homemade pasta since he loves the stuff so much. This looks like a great recipe and I will check out that pasta machine, might get it for his b-day. :)

  • Lynn
    April 13th, 2010
    38

    Awesome. Thanks for the feedback!

  • Lynn
    April 13th, 2010
    39

    Btw, your post totally had me craving pasta yesterday so I made pumpkin ravioli w/roasted chicken in matcha cream sauce today (but I had to use store-bought ravioli). Check out my recipe on the blog when you get a chance.

  • El
    April 13th, 2010
    40

    Thanks for sharing this recipe. I’m an addict too!

  • kamran
    April 13th, 2010
    41

    5 Start Foodie (Natasha) – I have tried making it with type 00 flour, but I think that semolina gives it a better taste, texture, etc. It’s great in place of all-purpose in this recipe, but in my opinion, semolia is the best.

    Fuji Mama (Rachael) – I want to see this chicken noodle soup recipe and the recipe for the noodles! Sounds absolutely delish!

    Amy – thanks so much for the kind comment! I wish I could give you a pasta making lesson (or two), but honestly, it’s not as tough as everyone makes it seem. Just work slowly and neatly, and everything should come out great for you! If you have questions or any problems making pasta from scratch, please feel free to email me, and I’ll try my best to help you with any issues.

    Veron- I’m sure he’ll love the pasta machine for his birthday!

  • OysterCulture
    April 15th, 2010
    42

    Love the photos and the write up, and I do not think there is anything wrong or unusual about being a pasta addict. I’ve accepted my downfall long ago!

  • Velva
    April 18th, 2010
    43

    Cheers to testing out a pasta machine! Also, to your late grandfather William. Awesome.

  • trackback
    April 18th, 2010
    44

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  • Nisrine@Dinners & Dreams
    April 18th, 2010
    45

    I’ve never made pasta at home. I admire your bravery. My mom made it once or twice when I was little but I don’t really remember if tasted better or if it was worth the effort.

  • kamran
    April 18th, 2010
    46

    Nisrine – Homemade pasta is wayyyy better than boxed pasta and it is definitely worth all of the effort. You should give it a try when you have time. :)

  • El
    April 18th, 2010
    47

    I heard it’s your blog birthday today. Here’s to many, many more!

  • wasabi prime
    April 19th, 2010
    48

    Be-yooo-tiful. I love pasta, but gads, I can’t make it to save my life. It’s not that it’s difficult, I’m just woefully unpracticed in the art (and the patience) of making it, so my results have been consistently… inconsistent. My last foray into pastamaking was with a Keller recipe, which was divine, but I let the dough sit too long and it got rubbery. 100% my fault and I’ve been hesitant to jump back on the horse, as it were. But I may consider making it again this week when family is coming to visit. If making loved ones happy to eat home cooking isn’t reason enough for getting over ridiculous fears, I don’t know what else is!

  • Tokyo Terrace
    April 19th, 2010
    49

    Hi Kamran! I love making my own pasta- you just may have inspired me enough to make my own today… Lovely post AND happy belated blogaversary! You and I have been friends for the entirety of our blogging life thus far and I look forward to meeting you in person some day soon, but will settle with being great blogging friends until then. Take care and keep up your amazing work!

  • Chez Us
    April 19th, 2010
    50

    Isn’t it so much fun to make pasta. We got one of those sexy looking pasta machines when were in Montreal last summer – used it 5xs & it busted. Now I have the rollers that attach to the KitchenAid, not as romantic, but so easy. We love having fresh pasta at home. You can do so much with it & it tastes better!

    Happy belated blogaversary, as well!

  • Lana @ Never Enough Thyme
    April 21st, 2010
    51

    Wow, Kamran, you’re inspiring me to get out my pasta machine. I used to make all my own pasta but haven’t done it in quite a while. I think I’ll dust that machine off and give it a go again.

  • Erica Lea
    April 22nd, 2010
    52

    We have one of those facy schmancy machines – and I love it! I agree – making pasta is not really difficult. Just time consuming.

    Sounds like your grandfather was an amazing person. It is so nice to be able to learn from grandparents.

  • Megan Gordon
    April 26th, 2010
    53

    Well I’ve recently tacked homemade bread and now you’ve inspired me to try pasta. Great post, Kamran. Love the photo of you reflected in the pasta machine…your college roommates have a treat ahead of them!

  • Kristen
    April 26th, 2010
    54

    I’m right there with you when it comes to the whole pasta addiction thing.
    You are going to be the hit of the campus in college!

  • Avanika (Yumsilicious Bakes)
    April 29th, 2010
    55

    Wow great-looking pasta. I’ve yet to try making it at home, though!

  • justin
    April 30th, 2010
    56

    dang sweet info man.

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    May 1st, 2010
    57

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  • MarkSpizer
    May 3rd, 2010
    58

    great post as usual!

  • Susana
    May 5th, 2010
    59

    Wow this is a great resource! I enjoyed it.. Good article.

  • trackback
    May 12th, 2010
    60

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  • Linda's Yummies
    May 19th, 2010
    61

    Always wanted to make fresh pasta. Thanks for sharing. I can’t wait for the weekend to try this out :)

  • Bruce
    May 21st, 2010
    62

    Always wanted to make fresh pasta. Thanks for sharing. I can’t wait for the weekend to try this out :)

  • More Than Gourmet
    May 28th, 2010
    63

    This looks amazing. Reminds me of this great basil recipe, a yummy summertime dish:

    http://www.morethangourmet.com/our-family-recipes/basil-sauce-for-pasta

  • FrenchPressMemos
    June 2nd, 2010
    64

    We ( and by that I mean my husband) made pasta tonight! No pasta maker. Well, he is the pasta maker! I posted the recipe we use a while back on my blog but it is essentially all semolina. He uses an Alice Waters recipe from the Chez Panisse Cafe Cookbook and it is divine. I am NOT a pasta addict- at all- but his pasta is like nothing you buy at the store.

  • Angela@spinachtiger
    June 13th, 2010
    65

    It’s awesome to be making pasta so young. I think I wrote this to you before. I have very good luck with semolina flour. You must put it through the food processor and make it as light as possible and then be sure to rest it wrapped in plastic. If it is too sticky, then the egg amount is off. Simply add in more flour, a tiny bit at a time. It’s all about the feel. I write this because of everything I have tried, I stand by semolina being the very best flour for pasta that will have body to it and not end up being simply egg noodles.

    I love your pictures and your passion.

  • joanne
    June 14th, 2010
    66

    What a wonderful recipe! My reluctance in making my own pasta is cleaning the machine. I’ve heard that it can be quite tedious. I know the difference in taste between homemade and pre-packaged is not to be compared but I guess I’d like a little more reassurance that the clean up will be just as easy as making the mess.

    Great post and, if I muster up the courage, I’ll try it.

  • Angela@spinachtiger
    June 15th, 2010
    67

    Kamran
    I’m still thinking about your pasta dough. In my comment, I meant you take the semolina flour through the food processor because it’s hard to find it fine enough. I buy mine at Whole Foods. And, another thing I thought of today is to eliminate every other egg white. The whites are protein and can cause toughness.

  • Sylvia
    July 3rd, 2010
    68

    I like making homemade pasta for homemade chicken noodle soup in the crock pot. yeah.. the noodles take a while to make, but they are so worth it! I can’t wait to try your recipe. Kudos.
    -Sylvia
    Digital Kitchen Scale

  • Salvatore Timberman
    January 7th, 2011
    69

    There is no doubt that you are a good individual – this is really a terrific write-up! Thanks for sharing.

  • Justin Francis Kane
    February 25th, 2011
    70

    what’s the cook time for the pasta? and do you ever save it or dry it?

    kamran replied:

    Hi Justin, the cooking time really depends on what you are making the pasta dough into. For spaghetti and fettucini I would say 1-2 minutes is a good call. I personally have not tried drying the pasta because I always end up using it all before I have anything left. As for saving it- same answer; I rarely end up with anything left. I am sure that it will last up to a couple days in the refrigerator (tightly sealed with plastic wrap, of course!) or it would store perfectly in the freezer (once again, sealed well to protect against freezer burn) for a while– just thaw it before deciding to use it.

  • ryan97ou
    February 28th, 2011
    71

    i tried TK’s recipe tonight and even though i followed everything to the T, the dough seemed to be too dry and was breaking apart as i was trying to put it through my pasta machine. I let it sit overnight in the fridge (double wrapped in plastic), which he said should be fine, but it still didn’t come out right.

    guess i’ll try tomorrow, and maybe add a bit more egg white if it looks like its too dry.

    not sure what happened as every blog i’ve read seemed to have no problem with his recipe. thanks for the post and maybe i’ll try semolina next time (i’ve successfully used it before, but not with keller’s 7-yolk recipe).

  • Eddie Boersma
    June 21st, 2011
    72

    I wanted to try this at my house but i couldn’t bc my mom said i couldn’t

  • How to Make A Homemade Fresh Pasta Feast
    December 28th, 2012
    73

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  • Gloria Jean
    December 31st, 2012
    74

    I have been making homemade pasta for about 2 years now and have my machine. I have tested many recipes, even some with no eggs. I see that you use both semolina and APF. I use the 00 Flour and wondering if I should purchase the wheat semolina flour. Mix those two together and see what I come out with. I find both flours on E-bay. I do believe that commercial pasta is made with semolina pasta, so this is why I want to use this in my recipe. But my question is, is all all semolina flour made with wheat??? This flour I am buying is Antimo Caputo Durum Wheat and it comes from Italy and I will be mixing it with the Caputo tipo 00 flour. How many eggs should I use or egg yolks, whites? I am looking for a great tasting pasta with a great texture. What do you think I should do? Any help would be greatly appreciated. Love your website, and your passion in the way you made your pasta, love and passion must be used in everything we cook or bake, your grandfather is right.

    Kamran replied:

    Hi Gloria Jean- Most semolina flour is derived from durum wheat, however, the term “semolina” is also used to describe other forms of wheat and other grains like rice and corn. The semolina you need is the one made of durum wheat, so the one you’re buying is absolutely perfect for the job! As for eggs… I’ve seen that most people will use 1 egg for every cup of flour. However, as mentioned in the above comments by Angela of Spinach Tiger– egg whites tend to toughen the pasta dough, so if you’d prefer a rich pasta dough that isn’t tough; maybe 2 egg yolks for every cup of flour? If you’re using 00 flour, I suspect you can just substitute that for the all-purpose flour called for in the recipe above! I hope that helps! :)

  • Pip
    August 13th, 2013
    75

    I have made pasta for years but I have a niggly problem; whilst making tagliatelle easily when I use the spagetti edge this crimps the pasta. I can’t get long silky smooth threads as I do with the tagliatelle. Can you tell me what I’m doing wrong?
    Thanks for the blog

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