A Dash of ‘Burbs – Homemade Pasta

Pasta night will never be the same. Impress your guests with this simple egg pasta.

Homemade Pasta
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  1. - 2 1/2 cups unbleached all-purpose or “00” flour, plus more as needed
  2. - Pinch of fine sea salt
  3. - 2 tsp of Semolina Flour
  4. - 4 eggs, at room temperature
  5. - 2 tsp. olive oil
  1. Combine 00 flour, salt, and semolina in a bowl
  2. Break four large eggs in a separate bowl
  3. Pour flour mixture onto clean working surface
  4. Use your fingers, create a well in the middle of the flour for the eggs and pour them in
  5. Drizzle a bit of olive oil over the flour and egg mixture
  6. Using a fork, beat the eggs gently while pulling in flour from the edges of the well.
  7. When the mixture is now too stiff to pull in with the fork, begin to use your hands to gradually draw flour into the egg until you form a soft but not sticky dough ball. If the mixture is too wet, add flour a spoonful at a time.
  8. Continue to knead the dough for approximately 10 minutes. The key is to ensure that all of the air bubble are not in the dough. This will ensure a smooth and genuine texture to the pasta. Cover the dough with plastic wrap and let stand room temperature for 30 minutes to 1 hour. Dough can be refrigerated for up to 5 days, but make sure you bring up to room temperature before rolling.

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