Basic Home made Pasta

February 15, 2022

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Semolina flour comes from durum wheat, and it is made by removing and purifying the coarse centers of the grain. You can also find semolina-type flour made from rice or corn.

for 2 servings （double recipe for more servings)

prepare time: 15mins

total time:65 min

• 200 g Semolina flour plus more for rolling the dough
• 2 large eggs lightly beaten 
• 1/4 teaspoon fine sea salt

1. Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.

    
2. In the well in the center of the flour, add the lightly beaten eggs and the salt.
3. Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
4. After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
5. Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
6. After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
7. Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).

   
8. Roll the dough with the pin unit around 1mm or less. Add dust to the countertop, your hands, and the pin as required. 
9. Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
10. Slice the pasta into thin strips or into shapes suitable for ravioli or other types of pasta...
11. Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to 3-4 days in the refrigerator.

    >Fresh pasta cook in boiling water for 3-5 mins until the pasta starts to float to the top. Drain immediately to ensure the pasta remains al dente.

     Enjoy!

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