Let me start by saying I am not a chef of any kind. I cook for my family. When searching for a recipe or meal idea there are a couple of basic requirements. First, the meal needs to be healthy. If I am putting forth the effort to make a family meal I make it nutritious using organic ingredients. Second, the meal needs to be relatively fast and easy to prepare. I’m fine with a little prep work, but once everyone is home from their activities and I’m juggling homework, showers and family dinner I need the meal to be easy to pull together.
Homemade pasta is the perfect everybody meal.
So back to why I love this homemade pasta recipe. All of this recipe can be done ahead of time! Literally the only thing you have to do is gather the pasta from the drying area and throw it into the boiling water. I even cut the dough in half and use it twice during the week for dinner. Voila! Two dinners for the week done! My kids like butter on the pasta and normally I make a homemade pesto for the adults. Every couple of weeks I make a Bolognese sauce for my husband and older daughter. Recipe soon to come!
The most difficult part about this recipe is springing for the expensive Kitchen Aid and Kitchen Aid pasta making attachment. The good news is the pasta is delicious, surprisingly easy to prepare and you will love it! I found this recipe on Food.com, but simplified it a little more!
Yields 1 1/2 lbs of pasta
- 2 cups semolina flour (pasta flour)
- 2 cups pasta flour
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup cold water
- crack your two eggs into your Kitchen Aid bowl, mix well with the flat beater
- add olive oil and mix again
- add cold water and mix again
- add 1/2 of the flour mixture and mix on 2 for 20 seconds
- add the remainder of the flour mixture and mix on 2 for 20 seconds
- switch to the dough hook and mix on 2 for 2-3 minutes until the ball is formed
- remove the dough and hand kneed for 1-2 minutes on a floured surface
- shape the dough into a log, cover in plastic wrap and refrigerate for a minimum of an hour
Rolling out the pasta
(cut in half and refrigerate the other half for a couple days if you don’t need the full recipe)
- on a floured surface cut the dough into several sections
- roll out a section, flour it and run it through the flat roller on 1 and then on 2 (I usually make a few of these before changing the attachment to the desired pasta shape so I don’t have to keep going back and fourth)
- Heavily flour the flattened dough and run it through the pasta maker
- lay pasta on a towel to dry (easy and much cheaper than a drying rack and less clean-up than draping over chairs!), if the pasta isn’t floured enough or appears to be sticking together try to separate it on the towel, generally if you flour it enough you’ll be fine
- pasta will be ready to cook after 15 minutes, but can sit for hours
- heavily salt boiling water
- watch the pasta closely, it will cook almost instantly
- drain and serve with your favorite sauce