Making fresh pasta takes less than an hour and you can’t beat it for taste and texture.
Yield: 1 pound
Time: 45 minutes
Tools
- sifter
- bowl
- wooden spoon
- dish towel, damp
- pasta roller OR rolling pin
- sharp knife
Ingredients
- 2 flax eggs*
- 1 c semolina
- ¾ c flour
- 1 T oil
- 1 t salt
Directions
Combine the flour and water. You want to end up with a soft, unsticky consistency; add more flour or water until you find it.
Transfer to floured surface and knead at least 10 minutes, until smooth.
Wrap in towel and let rest for 15 minutes.
Divide into workable amounts and roll out very thin. Cut to desired length and width.
To use now:
- Let rest for 10 minutes.
- Cook in rapidly boiling water until tender, 2-6 minutes, depending on thickness and type of flour used (wheat flour takes longer).
To refrigerate:
- Refrigerate, covered, for up to two days
To freeze:
- Freeze, tightly covered, for up to two weeks
To dry:
- Bundle up into loose balls (this will help prevent breakage)
- Let rest on a dry towel for at least 24 hours, until completely dry
- Store, tightly covered, in a cool, dry place
Notes
* Make the flax
For colored pasta, use colored water or vegetable juice:
- Green: Purée 1 c spinach with ½ c water, strain and use green water
- Orange: Carrot juice
- Red: Beet juice, tomato juice