I’ve only recently come to appreciate the taste and texture of homemade pasta- now I wonder how I could have missed this all these years. The pandemic had me (like so many other people) baking and cooking a lot more than usual, so I decided to learn something new. Making pasta has definitely been a learning experience. The first thing I figured out is that I needed a pasta roller. Using a rolling pin and muscle was so much work, and a simple attachment on my stand mixer made the process easier and a lot of fun. The noodles are so hearty and make any recipe I use them in better. I’ve made fettuccine, ravioli, and lasagna. It takes a little time, but it’s so worth it, and lately, time is something I have a lot more of. Try this with my creamy mushroom pasta, my chicken noodle soup, or any of my other pasta dishes!
Belle’s Homemade Pasta
5 eggs
2 ½ cups flour
2/3 cup semolina flour
In the bowl of a stand mixer combine all ingredients and mix with the dough hook attachment for about 5 minutes. Turn out onto a smooth surface and hand knead for about two minutes until the dough forms a smooth ball. Wrap in plastic wrap and let rest at room temperature for 20 minutes (this is important). The dough can be stored in the fridge for up to 3 days. To create the noodles, roll the dough very thin and using a pizza wheel, cut into thin strips (I use a pasta rolling and cutting attachment on the stand mixer). Cook in boiling water for 2-3 minutes if using right away or hang and let dry for about 8-12 hours and then store in an airtight container. Cook dried pasta in boiling water for about 7 minutes.
