Homemade Pasta

Mom used white flour, eggs and water for her pasta. She mixed it by hand—as described in most recipes: make a well in center of flour and add eggs. Mix with a fork as you slowly incorporate the flour until you have to mix by hand. Knead the dough for about 5 minutes and then cover and let rest.

I don’t think she had specific amounts of flour and eggs; she just ‘felt’ the dough. I watched her often enough to pick up the technique and guess at the ratio of liquid to flour. It works out, for me, as this:

      3 cups of flour

      4 eggs   

      2 Tablespoons of olive oil

       Water if necessary——usually 2 or 3 Tablespoons

I eventually switch to 1/2 white flour and 1/2 semolina.

Next I switched to 1/2 semolina and 1/2 whole wheat.

Eventually, I discovered an imported, Italian Semolina (Caputo). It is really finely ground so I use all semolina; many cookbooks say NOT to use all semolina as the pasta will be tough. Not so with Caputo Semolina. It makes the BEST pasta I’ve ever had. Really, it makes a difference. The proportions are the same as listed above. I use it to make pasta with the Kitchenaide roller and cutters. I’ve also used it with the Kitchenaide pasta extruder.  The proportions DON’T  work in the other extruded machines as you have to use a lot less liquid. It’s very touchy!

Joan and I and the kids have also used the pasta dough to make ‘Bow Ties’. Margot and Maggie Rose just love it. If Jered is around, we never have enough.

We roll out the dough to number 6 on the Kitchenaide roller and then cut strips about 1/2 inch wide. These strips are then cut into 1 1/2 or 2 inch widths. We pinch the middle and then set them out to dry. Even Maggie Rose helps pinch some bow ties.

Joan and I have also experimented with colored pastas. Spinach works for green but the stems often make cutting it difficult. I tried basil and pesto too, but the spinach looks the best........NONE of the green pastas taste any different than regular pasta.....oh, well, we’ll keep working on it.

We’ve also used crushed yams, tomatoe paste and crushed beets for red pasta. The beets look best until the pasta is cooked, and then it fades to a dull pink.

There are a couple of different ways to make tri-colored pasta. We’ve used several methods as demonstrated on YouTube. You really do end up with a nice looking pasta.

BTW, I rarely make pasta by hand anymore. I use the Kitchenaide.