Ask for Mario – Fresh Egg Semolina Pasta Dough Recipe
Updated: Apr 14, 2020
If you ask Mario, even he would tell you that fresh pasta is the only way to go. It’s simple to make, and can easily be made with ingredients in your pantry. Enjoy this pasta dough rolled and cut into a hundred different shapes. I always appreciate the freshness of having made pasta from scratch. This is definitely something to check and try on your own.
Don’t have a pasta roller? No worries, you can simply roll this out with a rolling pin and use a knife to cut into ribbons.
Fresh Egg Semolina Pasta Dough Recipe
Makes 2 servings
2 Large Eggs, at room temperature 1 Tablespoon Extra Virgin Olive Oil
100 Grams of All-Purpose Flour 100 Grams of Semolina or 200 Grams of All-Purpose Flour
Mound the flour in the center of a wooden board.
Make a well in the center of the flour and add the eggs.
Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well.
When the flour is all incorporated, the dough will begin to come together
Start kneading the dough
Knead for about 10 minutes, dusting the board when needed
The dough should be elastic and a bit sticky
Wrap the dough in plastic wrap and allow to rest at room temperature for about 30 minutes before using
How to roll out pasta using a pasta machine:
Divide the dough into two pieces with a knife/dough scraper
Use your palm/rolling pin to flatten the dough
Pass the dough through the machine at the thickest setting to make the dough thinner
Once you have passed the dough through the thinner once, fold the dough in half and pass through again
Repeat this process twice, dusting the dough with flour before passing through the machine again (this process develops the gluten and texture)
Adjust the machine to a thinner setting and pass through
Fold the dough in half and pass through again, repeat the procs until the dough has reached the desire thickness
Cut the dough to your desired shape
How to roll out pasta by hand:
Divide the dough into two pieces with a knife/dough scraper.
Use the rolling pin to flatten the dough.
Roll as thin as possible, lifting and moving the dough constantly to prevent sticking.
Sprinkle the dough generously with flour and then gently roll it up.
Use a sharp knife to cut into equal-sized ribbons.
Shake out the coils, toss with flour
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