For years I did not make my own pasta. It was one of the few things I was extremely hesitant on attempting and I really can’t say why. I routinely used store-bought boxed pasta which suited me just fine. I did however keep thinking “someday I’ll try” but I’m not sure I really planned on “someday” ever arriving! One night I happened to watch a TV chef make ravioli. It didn’t think it looked all that difficult and casually mentioned to my husband that someday I would really like to try making ravioli myself. Then I promptly didn’t give it another thought – I mean the guy on TV was a chef of course it wasn’t difficult for him!
My birthday wasn’t too far off and when the day arrived, lo and behold, one of my presents was —– the pasta attachment for my stand mixer. I’m well aware I could’ve used a rolling-pin to roll the dough but not having a pasta machine was my excuse to myself for years not to try! Now thanks to my hubby I had no excuse. 😦 The time had come to tackle the pasta making…..
I began by reading many, many recipes which were all fairly similar. I mean it’s flour, egg, water – which started me thinking how hard could it be? Well, my first attempt I recall as being frustrating to say the least. Creating the dough wasn’t the problem but I was having a heck of a time with the dough falling apart as it was rolled thin. But I refused to give up! After multiple attempts with varying degrees of success I came up with my own ratios of ingredients which I am sharing below. You can use all AP flour to make your pasta but I find adding semolina flour to the mix gives the dough a better consistency.
Some things are really a blessing in disguise. Making your own pasta does take some time but if you have the time to do so the results are well worth it. I truly had no idea what I was missing! I’d no clue how fresh pasta literally melts in your mouth! It was absolutely a life changing moment! Whenever I can, fresh pasta is now a staple in my home.
2 c All Purpose Flour
1 c Semolina Flour
1 tsp salt
1 tbsp olive oil
1/2 c water
Sift together both flours and pile on a flat surface (i.e., counter or large cutting board). Make a well in the center. In the well add eggs, olive oil and water. Hand mix until dough comes together. Shape dough into two sections (balls). Wrap in plastic wrap and let rest in refrigerator for at least 30 minutes to overnight.
Rested dough can then be shaped into various pasta using a pasta machine or by hand rolling with rolling-pin and cutting with sharp knife.
Alternately you can do the mixing using a mixer with a dough attachment if you have it.
When dough is shaped into balls you can freeze for later user. Frozen dough should keep for around two months.