My Grammy called these ”Homemades” and we loved it when she made them. Just a note, it takes awhile to perfect the pasta. While I haven’t never made a batch I didn’t want to eat, I learn a little with each creation what works and what doesn’t. The best advice is to add flour gradually. This is why I use a bowl rather than the traditional way of placing the flour on the board and creating a well for the eggs.
You will need:
4 eggs 1 yolk
1/2 cup Semolina flour
2 cups 00 Flour ( more or less)
1 tbsp olive oil
Kitchen Aid with dough hook or a mixing bowl and fork
Pasta maker or rolling pin
Sharp knife
This works great if you have a Kitchen Aid mixer with a dough hook. If not a bowl and a fork will do just fine.
In the bowl of your mixer or a regular bowl, beat the eggs and the oil. Add half the flour and stir with fork to combine. At this point begin to mix with dough hook, gradually adding more flour. If not using the machine, then add flour gradually mixing with fork. Once you have a dough consistency, you want it to be a bit sticky, turn it out on a floured wood board ( a clean cutting board of any type is fine). Knead with your hands adding a little more flour at a time until you have a silky and non sticky texture. Form a ball, place on board and place a bowl over top to let it rest for at-least 30 minutes, up to an hour.
Cut ball into four pieces, each piece is a serving. Roll each through the machine to flatten OR use rolling pin and roll until size. If dough feels sticky, flour it before putting through machine.
No machine? Roll up and slice into 1/4 inch pieces.
Boil a pot of water and place each serving in for 2 minutes, remove with large strainer and add directly to sauce
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