Today I had planned to make goulash, but failed to make it to the store to pick up any pasta for the dish. I have all the tools I need to make pasta happen in the kitchen. So today we made Pasta from scratch.
The recipe is easy. However, knowing if it right for the pasta extruder can be tricky. My pasta maker came with recipes, but I have changed them up a bit and get great pasta results every time.
My daughter who is now 5 has helped me with this in the distant past, but did not recall this task. She was quite fascinated with the extruding pasta. I must say as a child I was fascinated with extruding playdoh into stars or hair. So my pasta maker as adult as it is, speaks to the inner child. 🙂 I enjoy immensely the process of making dough that tastes yummy (unlike playdoh….yes tasted it as a child accidentally, and my was it salty).
This also requires a workout with the dough, a pre-burn of carbs if you will.
- 1 1/2 c bread flour
- 1 1/2 c semolina flour
- 4 eggs that measure to 7/8 c of liquid. If it doesn’t measure exact, add water until 7/8 cup is achieved.
- 2 T water
- 1/2 t salt
Combine flours and salt in mixer with paddle blade. Stir to mix on low. Add eggs 7/8 cup. Mix for 2 min on speed 2 until dough starts being crumbly. Add water and change to dough hook. Mix for an additional two minutes. The dough will be very dry and have a hard time coming together. Adding additional water a tablespoon at a time may be necessary. I usually have to do this on a very dry air climate day. Remove bowl from mixer and proceed to mix by hand. Again this dough is very dry and will give you quite an upper arm workout. Knead by hand until all dough comes together. If your dough is right, it is sticky to the touch (kind of like masking tape) but does not leave dough on your hands. I roll into 1 inch balls and let rest for 10 min. If you find you have added too much water, this step could be prolonged more than 10 minutes to allow the dough to dry out.
In the meantime I use my die for rigatoni and follow my manufactures instructions for speed set to 6. I drop these balls into the machine and before I know it, I am trimming shoots of rigatoni pasta.
Boil in salted water with a tablespoon of olive oil. Because this dough is raw and fresh, it takes a fraction of boil time to cook vs. cooking dried pasta from the store. I also find that made from scratch pasta tastes even better in leftovers the following day. I have successfully frozen a raw batch of these, but they do become brittle. So when freezing, make sure they will not get jostled.