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Instructions |
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Place all the ingredients in the KitchenAid mixer.
With the dough hook attached, kneed on low for
about 8 to 10 minutes or until dough is soft. You
could also make the dough by hand if you prefer,
see notes on how to do that.
Shape into a ball, place in an airtight container
or wrap with plastic wrap and place in the fridge
for about 30 minutes. This will help the flour
soak in the moisture and the gluten to relax so it
is easier to roll out.
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Cut your dough ball into 4 pieces. Slightly roll
out the dough with a rolling pin.
With the pasta roller attached, start at the
widest setting and feed the dough through the
pasta sheet roller.
At this point the shape might be a little odd
shaped. Just fold in each side to make it closer
to a rectangle and feed it through the pasta
machine at setting 1 again.
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Now you should have a fairly rectangle shape, but
you can do this step again if you need.
Now start to roll the pasta thinner, once at setting
2, once
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NOTE-
Makes about 1 lb of pasta which equals 12oz of dry
pasta.
Semolina flour gives the dough a nice flavor, but
if you don't have it you can substitute for
another type of flour such as 00 flour or all
purpose flour.
To make the pasta dough by hand, add the flour to
a clean work surface. Make a well in the center of
the flour. Add in your eggs and whisk them with a
fork and slowly mix in the flour from the sides
until you have a shaggy dough. Using a bench
scraper helps to mix in the flour as well. Then
kneed the dough for about 10 minutes or until you
have a nice soft dough.
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Originally Submitted
2/5/2024
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