January 2018 | The Honest Spoon

pasta set up.JPG

I'm going to be honest, fresh pasta is not new to me. I was intimidated by the process for a while. Then, when I finally got comfortable with it, I couldn't find a recipe that I could really get on board with.

Here's what I've learned:

1. Fresh Pasta is delicious. Once you get the hang of it, it;s also pretty simple to make.

2. A balanced recipe is EVERYTHING.  Too much flour= too mushy. Too much semolina= too hard 

3. You need a pasta maker you are comfortable with.  I use this one


What you'll need:

1. pasta machine

2. large flat work surface, wood board, or pastry board

3. rolling pin

4. kitchen towels or tablecloth

5. large flat area or large basket  to dry your pasta.


This recipe makes enough for four people. If you want to make more, I do not suggest doubling it. You see, if you make this by hand, like me, you will be kneading this dough. Pasta dough is dense, not soft like bread dough. Basically, kneading in smaller batches is manageable. Even if you decide to make this in your stand mixer, give the machine a break. Make the dough in as many batches as you need, Once the dough is ready, you will make the pasta noodles all at once.





  • 160g semolina flour (about 1 cup)
  • 160g unbleached white flour (about 1 cup)
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 2 teaspoons extra virgin olive oil



I am going to break this down into steps.

1. Measure your flours, add them directly to the mixing board. Mix them together with a fork and make a well in the center.

2, Crack your eggs directly into the well. Add salt and olive oil. Whisk the egg mixture directly in the well.

3. Once they are whisked, you will gradually start to take flour from the edges until combined.

4. Continue to pull flour away from the edges until all is combined. 

5. Now, lightly flour your board surface with white flour. You will begin to knead,

6. Knead for approximately 3-5 minutes until dough is smooth. Add flour to your board, as needed, throughout this process. Your dough should not stick to the surface.

7. Divide your dough into four equal parts. Roll into balls.

8. Wrap each ball in plastic wrap and let rest in the refrigerator for one hour.

9. Set up your pasta maker on a table or counter edge. Make sure it's secure. 

9. Remove your dough from the refrigerator and remove plastic wrap. Set on lightly floured board.

10. Grab your first piece of dough, lightly flour both sides and roll out your dough to about one-quarter inch thick. Keep the shape oblong. It will work better in the past maker this way!

11. My pasta maker has 6 settings. 1 for thickest. 6 for thinnest. You will roll the dough through each setting 1 to 6 until you have achieved the thinnest layer. TIPS: don't skip settings. Your dough will get crumbly. Also, at some point, your dough will get too long. Be ready to cut it in half and resume until you have processed it through all the settings.

12. Once you have finished one sheet of pasta, set it on the lightly floured board, sprinkle the top with a little flour. Repeat and layer as you go. Keep each piece floured otherwise it will stick. If it sticks, you will need to run the stuck together sheets through the machine again. A little flour between layers is key! TIP: if your pasta sheets are getting too dry, pause midway and start cutting your noodles.

13, Once you have all your pasta sheets ready, it's time to make the noodles. Pick your desired noodle size and begin rolling these through.

14. Noodles need to dry for a short time before cooking. you can either dry them on a flat flour surface or on a rack. i  like to go old school....I use a big basket, line it with clean kitchen towels, and dry my pasta over the edges, We did it this way growing up and it works perfectly fine!

15. Bring a pot of water to a boil. Add salt.

16. Add your Fresh pasta noodles and cook for about 3-4 minutes. Fresh pasta cooks MUCH faster than store-bought dried pasta. If you overcook this it will get very mushy very fast.

17. Drain and serve with desired sauce.


pasta drying.JPG
jennifer bologna1 Comment