I traveled all over Birmingham (4 grocery stores!) looking for semolina flour (thank you Whole Foods!)
My first batch of dough seized in my mixer almost breaking the dough hook attachment
Not an inch of my kitchen was NOT covered in flour
The pasta tasted like mush
We ate at 10:30 pm that night and STILL had to clean up the mess
Basic Semolina Pasta Dough
1 cup semolina flour
1 cup all-purpose flour
3 large eggs
2 tablespoons olive oil
1 tablespoon water
1/2 teaspoon of kosher salt
Start by adding the flour and salt to the mixer with a dough hook attachment. Don’t have a mixer? Here are instructions on making it by hand – good luck!
Once the dough forms a sticky ball, remove it from the bowl and place it on a floured surface. Knead the dough with the heel of your hand. Fold the dough in half towards you and turn it a 1/4 turn each time.
Knead the dough for 10 minutes. (I was so unhappy about this part – I was missing my TV shows!)
Wrap the dough in cling wrap and let rest in the fridge for 20 minutes.
While your bundle of joy rests, get the bane of my existance…I mean, your pasta maker out.
Make sure the setting is at the largest width – that would be the #1 setting for mine.
Retrieve your bundle of dough and cut into four equal portions. Using floured fingers, flatten a portion so that it fits into the roller. Each time you send it through, dust it with flour and fold it in half. You will want to send it through at least 6 times – folding and dusting. Do all four potions before preceeding to next steps.
Move your machine indicator to #2, send through a strip of dough, dust the strip. Move to 3#, send through the strip of dough, dust the strip. Move to #4, send through the strip of dough, and you guess it, dust the strip. Turn the knob back to #2 and continue with the other pasta strips until all are done. Fun huh? (You may want to play with the thickness of the pasta for what you are making)
At this point, you need to decide what you are making. If ravioli, use the sheets. If spaghetti or fettuccine – use the pasta cutters. If making pappardelle – cut with a knife for wide, rustic pasta. I chose fettuccine, so I used my cutter attachment.
Cooking and Plating
Bring a large pot of water to slow boil and add a good bit of salt.
Add the pasta and cook for 2 minutes. Fast huh?
Heat your sauce (or bought sauce – I’m not judging) in a skillet or saute’ pan. Add the pasta directly from the water into the sauce.
Stir pasta to coat with sauce. Serve with fresh basil and freshly grated parmesan.
So maybe I am being a little critical of the pasta maker…I mean it did make some really good pasta. I get so use to packaged food for the ease of use that I forget how good homemade really is. Will I make pasta on a weekly basis as I had once dreamt? Not on your life. But now and then isn’t so bad. I guess I’ll have to get used to my Snuggie as well – at least I have the leopard print. 😉