Here at Sizzleworks, we make A LOT of fresh pasta — it’s a team experience! One of my readers has already commented that there is no dried pasta in the market in her area, so asked for a virtual class in making pasta by hand. In my role as co-host of KCTS9 Cooks I filmed a segment a LaMedusa Restaurant in Columbia City, with Chef Gordon Wishard. We made fresh pasta, turned it into his version of Carbonara. Here you go!
Note that my recipe does not contain oil.
To make the dough by hand:
- 2/3 cup semolina flour / person 94 g
- 1/4 teaspoon salt / person
- 1 large egg / person you may need to add water to equal ¼ cup/per person
To make in a food processor (DO NOT do more than one recipe at one time):
- 2 eggs + enough water to make ½ C
- 1 1/3 cups semolina flour 188g
- ½ teaspoon salt
Mound flour on a board; make a well in center. Crack egg(s) into well, beat with a fork. Mix flour into eggs, using a circular motion, continuing until flour is absorbed into egg. Some flour may be left over.
Knead 10 - 15 minutes to totally break down gluten. Cover and let rest 15 to 20 minutes.
To roll & cut with a pasta machine: Cut dough into as many pieces as there were eggs. Working with each piece separately, keeping others covered, roll into a ball; flatten with hands. Start with machine on lowest number, insert dough, roll. Triple fold dough, re-roll, repeat 6-8 times. Increase number on machine, roll to desired thickness.
To roll & cut by hand: Lightly flour a large board or the countertop. Flatten the dough into a disk. With a rolling pin, roll the dough to about 1/8-inch thickness, or slightly thinner if you have the patience! You may choose to cut the dough into long strips — a pizza cutter works well for that. Or, lightly flour the dough, roll into a cylinder and cut into noodles.
To cook the pasta: Heat a large pot of water to a boil. Add 1-2 tablespoons salt. When the water returns to boil, add the pasta and stir immediately. Cook about 3 minutes, until al dente. The pasta will float to the top of the water when done. Drain and serve hot.
In food processor:
In food processor fitted with the metal blade, add the flour and salt. Pulse to combine. With machine running, slowly add the egg/water mixture. Process until the mixture becomes tiny balls of dough. You may need to stop here, and pull the dough together into one larger ball, then return the dough ball to the food processor bowl and knead for 30 seconds. Turn out onto a lightly floured board, cover with an upturned bowl so that it does not dry out, and allow the dough to rest for 15 to 60 minutes.
Roll & cut as directed above.
Pasta can be stored at room temperature up to 3 days or frozen up to 2 months.