Homemade pasta

 I love pasta, most shapes, and of course we all have our favorites. Mine are angel hair, linguine , fettucini, ziti,  rigatoni, Ok, I love pasta.
 
Considering Fridays dinner choices, came up with homemade pasta, with clam sauce, white for the misses and red for me, a coupla fish cakes, salad and some wine , perfect!


Homemade pasta is easier then you might think, have a food processor it's a snap!

Semolina flour, available at most health stores that carry bulk grains and flours will have it.

 It is also available in 2 lb bags at some markets, but will be very expensive, bulk is the way to go.


 What you will need to make about one pound of fresh pasta:
 
2 cups semolina flour*, 2 large eggs, 3-8 Tbs water. Optional, dried herbs to add flavor to your pasta, spices etc.


Add semolina flour and eggs to the processor bowl, run for 5 seconds till it looks like cornmeal.
With motor running add 1/4 cup water, process till it forms a ball.

If by hand use a stand mixer, with flat beater, then switch to dough hook.
 
Dough should be well blended but not sticky, if it is, cut into 3 pieces and put back in processor with a Tbs. of APF (all purpose flour)

 If it's crumbly ,add 1Tbs. of water at a time till it comes together.

Turn out onto a lightly floured surface and knead a couple of times till smooth.

Wrap in plastic wrap , let rest 30 minutes while you clean up. 


 Take 1/4th of dough, keeping rest covered,  and proceed as follows:

By Hand roll dough to desired thickness, flouring as needed to keep from sticking.

If by hand, fold floured sheet of dough 3-5 times depending on length of sheet , like a letter, and cut desired widths. Gather, flouring if needed to keep from sticking, into a pile ,place on floured tray cover with plastic to keep moist, while you cut rest of pasta.


 If by pasta roller, start with  1/4 dough, flatten, run through lowest setting on roller twice, folding dough each time to widen to width of roller, repeat if needed. 

Run through next setting , increasing setting to next thinnest each time till desired thickness.

 

Cut pasta by hand or if you have an attachment cut with that.



 Fresh pasta needs only 3 -4 minutes to cook!  

 
Freeze  what is not needed for another time, place into a container that will accommodate the pasta without pressing it into a mass, keep loose.

You may use a floured storage bag .placed inside another container so pasta doesn't get broken from being moved around in freezer.



 *Pasta can be made with all purpose flour also, it will not have that springy texture or flavor as semolina pasta does but will be delicious none the less.



 Thanks for visiting!

Comments welcome!