Pasta Dough

I have an admission to make. Until yesterday, I had never made my own pasta. Not once. I suspect a fair amount of your readers out there are in the same boat. Pasta is a fairly cheap product that doesn’t require an investment of one hour plus to make. Place into boiling water and wait between seven to fifteen minutes, depending upon what kind of pasta you’re boiling.

Now the second admission. I love, love, LOVE homemade pasta. The best reason I can give you is that it tastes like…well…bread. A subtle, bread-like taste to be sure, but it is a flavor that is missing from a great majority of store bought pastas.

Here’s the basic recipe from Joy of Cooking.

  • 3 1/4 cup Semolina Flour
  • 5 eggs
  • 1 tsp. kosher salt

The basic premise here to to mix the flour, salt, and eggs together, and then continue mixing it until the gluten allows to form, creating a cohesive, near elastic, type of dough. This will take a lot of work. The cookbook recommends ten minutes, I added another five minutes on top of that. Then I worked the dough some more as I made lasagna noodles (which I’ll talk about in a post later in the week).

Divide the dough into four quarters, wrap in plastic wrap, and store in the refrigerator or freezer until needed for use.

That’s it. This is the base recipe from which one can do other things. For example, I have some remaining squid ink which would add interesting flavors and color to the pasta. Some people have been known to add pureed spinach, or sundried tomatoes. But none of these can be accomplished without this base.