Ingredients
Equipment
Method
- Make the dough: Combine flour, salt, and eggs in a bowl. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
- Prepare your equipment: Set up your pasta machine or rolling pin and have your semolina flour ready for dusting.
- Roll the dough: Divide the dough into manageable portions. Flatten each portion and pass it through the widest setting of your pasta machine. Fold and pass again. Continue passing the dough through progressively thinner settings until you reach your desired thickness. If using a rolling pin, roll it out as thinly as possible.
- Cut the pasta: Use the cutting attachment of your pasta machine or cut the dough by hand into your desired shapes (e.g., fettuccine, spaghetti, lasagna sheets).
- Dry the pasta: Lightly dust the cut pasta with semolina flour to prevent sticking. Hang the pasta on a drying rack, lay it flat on a clean surface, or drape it over the backs of chairs until it feels dry to the touch, about 30 minutes to an hour.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Drain and serve immediately with your favorite sauce.
Notes
Making pasta from scratch takes practice, but the results are worth it. Don't be discouraged if your first attempts aren't perfect. Experiment with different shapes and enjoy the process!