Homemade Pasta

" Trying to get this down on paper was a cooking experience in itself. My mom and I had to actually make it so that we could get accurate measurements. Most of mom's recipes are equipped to feed the entire neighborhood, or a family of five very hungry Italians so we had to scale it down a bit. " Diana McAndrews

• 1 pound semolina flour
• 1 cup unbleached all-purpose flour
• dash salt
• 5 large eggs
• 1 tablespoon light olive oil

METHOD

On pastry board, mix dry ingredients. Make a well in the center.

Add eggs and oil in the well.

Slowly incorporate the wet and dry ingredients together to form a ball.

Using floured hands, knead to form a smooth, firm, yet pliable, dough.

Add more flour if needed or add water to hands if more moisture is needed.

If using pasta machine, cut small pieces off and flatten and re-flatten to desired thickness and approximately 10 inches long. Choose pasta type and pass through the machine. Place cut pasta on clean tablecloth and sprinkle lightly with semolina flour to prevent sticking.

If cutting by hand, divide dough into three pieces. Roll each piece out flat and thin as if you were rolling out pizza. Using a sharp knife, cut strips to desired length. If freezing, place carefully in plastic freezer bags.

To cook, add to salted, boiling water. Stir to prevent sticking. Cook time approximately 5 minutes or until al dente. Add sauce of your choice.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Diana McAndrews for Paolina DeAngelis       read Diana's story on cooking from scratch

 

 

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