Homemade Pasta Dough
There is nothing like homemade pasta dough. Pasta is enjoyed everyday in Italy. I make it twice a month for my family. It is simple to put together. If you can’t eat it all at one time it can be stored in the refrigerator for up to two days. You can also dry the pasta using a pasta drying rack. Serve with your favorite sauce and a homemade sourdough loaf. I have an instructional video for you if you need some visualization.
Rolling the dough out can be done with a pasta machine or an attachment to your KitchenAid mixer. Watch my instructional video to see the process of rolling out by hand.
200 grams all-purpose flour
200 grams semolina durum wheat, finely ground like AP
*(You can use all AP also for this dough)
4 large eggs, room temperature
1 teaspoon kosher salt
1/2 teaspoons olive oil
Mix the flours together in bowl, mound on the counter top with a crater in the center. Crack the eggs into the center of the flour mound. Add 1 teaspoon salt, 1/2 teaspoon olive oil, mix with a fork until combined. Gradually add from the sides of the crater pulling small amounts of flour from the sides. Once you have a dough that is not running use a bench scraper to help draw it all together, chopping with the scraper to incorporate into the wet dough.
Knead the dough with the heel of your hand for at least 5 minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for 30 minutes.