Reading: Hand Rolled Pasta Recipe
Hand Rolled Pasta Recipe
TIP: Changing up your flour or flour blends will give you different textures and consistencies. I like to use a blend with Semolina flour because of its coarse texture and high gluten content.
Prep time: 1 hour
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 6- 8
Traditional hand-rolled pasta, although a little more time consuming than dried pasta, is much tastier and impressive in the long run. I like to use the comparison of dried herbs versus fresh herbs. Take the extra time and deliver at your next dinner party. Just don’t forget to tell your gluten-free friends to bring a snack.
4 cups of flour – (I like to use half multi-purpose flour and half semolina flour).
1 Tsp. Olive Oil
½ Tsp Sea Salt
Sift your dry ingredients together in a large bowl. Add eggs and olive oil into the center of your dry ingredients. Lightly whisk them together with a fork.
Begin stirring the flour into the egg. The dough should be a little dry, but workable in to a ball.
Begin kneading the dough until it is smooth and elastic. This will create gluten and give your pasta that true Al dente taste and texture about 15 minutes.
TIP: If using a pasta roller it helps to flour the exterior of the dough before it runs through the machine to help it not stick to the rollers.
Place dough in an air tight plastic bag and let rest in the fridge for 15-30 minuets to allow the gluten to fully develop. (If you are on a time crunch or super impatient this is not necessary although will improve the texture of your pasta).
Remove from fridge and separate into 4 – 6 equal parts to make it easier to roll out.
Roll out your dough using a pasta roller or although a little more difficult and rolling pin. (Try rolling pasta to the thickness of a dime.)
Using a knife or pasta cutter, cut pasta into desired thickness.
You can cook your pasta right away or you can set it out to dry before packaging and kept in the fridge.
Estimate about 100g of pasta per portion size.