Pasta from Scratch
There’s something incredibly satisfying about making fresh pasta from scratch. This recipe uses semolina flour and eggs, seasoned with a bit of garlic salt for depth of flavor.
Equipment
- Pasta Roller
Ingredients
- 2 cups semolina flour
- 2 large eggs
- 1 tsp garlic salt
- Extra flour for dusting
Instructions
- On a clean work surface, form the semolina flour into a mound and create a well in the center. Crack the eggs into the well and add garlic salt. Use a fork to gradually incorporate the flour into the eggs until a shaggy dough begins to form.
- Knead the dough by hand for about 8–10 minutes until smooth and elastic. If it feels too dry, add water a teaspoon at a time. If it’s too sticky, dust with a little more flour. Wrap the dough tightly in plastic wrap and let it rest for 30–45 minutes at room temperature.
- Divide the rested dough into 4 portions. Flatten one piece slightly and feed it through your KitchenAid pasta roller on the widest setting. Fold and repeat a few times, then gradually reduce the thickness setting with each pass until you reach your desired thinness.
- Once rolled out, switch to your cutter attachment or cut by hand into your preferred pasta shape: fettuccine, tagliatelle, pappardelle—you name it. Dust noodles lightly with flour and set aside.
- Boil fresh pasta in well-salted water for 2–3 minutes until al dente. You can also refridgerate it for later.