Fresh Homemade Pasta
A classic, silky homemade pasta dough made with a blend of semolina and all-purpose flour for the perfect "al dente" texture.
Ingredients
- 140g semolina
- 40g maida (all-purpose flour)
- 2 large eggs
- ½ tsp salt
- Extra maida for dusting
Procedure
Mound the semolina, maida, and salt on a clean surface and create a deep well in the center.
Whisk the eggs until smooth and pour them into the well, slowly incorporating the flour from the inner walls.
Knead the mixture for 4–5 minutes until a smooth, elastic dough forms.
Wrap the dough tightly in cling film and let it rest at room temperature for 30 minutes.
On a floured surface, roll out the dough until it is translucent and thin enough to see your hand through it.
Dust the sheet with plenty of flour, fold it lengthwise into a loose fan shape, and slice to your desired thickness.
Toss the cut pasta to separate the strands and boil in salted water for 2–3 minutes until al dente.
Recipe Notes
• Ensure the eggs are at room temperature to help the dough come together smoothly.
• Proper resting is crucial to relax the gluten, which makes the dough much easier to roll out thinly.
• Use a generous amount of flour when folding and cutting to prevent the pasta strands from sticking together.
• Fresh pasta cooks significantly faster than dried; monitor closely to avoid overcooking.
• Proper resting is crucial to relax the gluten, which makes the dough much easier to roll out thinly.
• Use a generous amount of flour when folding and cutting to prevent the pasta strands from sticking together.
• Fresh pasta cooks significantly faster than dried; monitor closely to avoid overcooking.