Pasta Point of No Return
May. 18th, 2026 08:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Fresh Pasta.
1 cup white flour
1 cup semolina flour
3 eggses
1/2 tsp salt
1/2 tsp olive oil
Mix the flours, then place them on a clean work surface and make a nest. Add the eggses, olive oil, and salt to the center and use a fork to gently break up the eggses, keeping the flour walls intact as best you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring together into a shaggy ball.
Knead the dough for 8-10 minutes. At the beginning, the dough may be dry, but stick with it! After 8-10 minutes it should become cohesive and smooth. If it still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap, and let rest at room temperature for 30 minutes.
Roll out the dough as thinly as possible and cook in salted water for a couple minutes.
What worked: It was really an excuse to use my pasta cutter with the demi-sun and Saluminati symbol at Beltane. That worked well... initially.
What didn't: I put the dough aside to rest while I prepared other things. Unfortunately the weight of the cloth on top squished the pasta together, so it clumped into blobs and lost the definition I had worked hard to create. In addition, it's hard to roll out pasta thinly with a wooden rolling pin - which is why a pasta roller is the usual process. When cooked it was gluey, sadly. (It probably would have been fine if thinner and separated out.)
Will I make it again? I mean, I have the damn cutter and should use it on occasion. Maybe making ahead and rolling out / drying at home would work better?
1 cup white flour
1 cup semolina flour
3 eggses
1/2 tsp salt
1/2 tsp olive oil
Mix the flours, then place them on a clean work surface and make a nest. Add the eggses, olive oil, and salt to the center and use a fork to gently break up the eggses, keeping the flour walls intact as best you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring together into a shaggy ball.
Knead the dough for 8-10 minutes. At the beginning, the dough may be dry, but stick with it! After 8-10 minutes it should become cohesive and smooth. If it still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap, and let rest at room temperature for 30 minutes.
Roll out the dough as thinly as possible and cook in salted water for a couple minutes.
What worked: It was really an excuse to use my pasta cutter with the demi-sun and Saluminati symbol at Beltane. That worked well... initially.
What didn't: I put the dough aside to rest while I prepared other things. Unfortunately the weight of the cloth on top squished the pasta together, so it clumped into blobs and lost the definition I had worked hard to create. In addition, it's hard to roll out pasta thinly with a wooden rolling pin - which is why a pasta roller is the usual process. When cooked it was gluey, sadly. (It probably would have been fine if thinner and separated out.)
Will I make it again? I mean, I have the damn cutter and should use it on occasion. Maybe making ahead and rolling out / drying at home would work better?
