We had a pasta making party with a friend and her 78 year old Italian mother who taught us these techniques. This is authentic!
AP Flour
Semolina Flour
Eggs
Water
Mix ½ AP flour and ½ semolina flour. Grab a good size handful and place on surface.
Create a well in the center of the flour mix.
Put one egg in the well and begin beating the egg with a fork.
With the fork, slowly incorporate the flour mixture into the egg.
Once the egg mixture becomes too thick to mix with a fork, use your hands to bring mixture together.
Continue mixing and kneading until the dough forms a ball.
After the dough forms a ball, add just a few droplets of water and knead.
Add a few more droplets of water and knead again.
Repeat.
Repeat.
Repeat.
Repeat again, and again, and again.
Continue adding small amounts of water and knead until the dough ball has a smooth and silky texture.
Notes:
1. Don’t be easy on the dough (as you would a pastry). Slap it around a bit and throw it on the surface. You “knead” to show it who’s boss.
2. Add a small amount of water at a time. If you add too much water you can add a little flour to get it back to a silky texture.
3. When your arms and hands are good and tired you’ll know you’ve done a good job! This takes about 10 minutes or more.
Wrap pasta ball in saran wrap for one hour at room temperature (to rest), and then use or freeze.
Keep in mind that fresh pasta takes about 1/2 the time to cook as the dried pasta from the stores, and cost less then half to make! Plus, it’s homemade fresh and so much better!
Our Note: You can add spices to the egg when you begin mixing it into the flour! Use your imagination. I added chili powder and cumin and made a Mexican pasta to go with Mark's green chili pasta sauce. Yum!
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