how to make pasta

To make our homemade pasta, we're the usage of semolina flour, a high-protein flour made from Durum wheat. It makes higher pasta than all-purpose flour because it develops a more suitable gluten structure, which potential a greater pliable dough. Follow alongside with the recipe for Fresh Semolina and Egg Pasta. To make the dough by hand, mound the flour in a bowl or higher yet on a flat, non-porous surface — your counter or tabletop work great. Add a pinch of salt to the flour. Without it, the pasta will style flat.

Make a properly in the mound of flour and crack the eggs into the well. Use a fork to beat the eggs in the well, then slowly comprise the flour from the aspects of the well into the egg mixture. (If you select no eggs in your pasta, we can do Egg less Pasta, too.)

Once the flour is entirely incorporated and is too thick to combine with a fork, it's time to knead by means of hand. Kneading the dough creates the necessary gluten shape that holds the pasta together. Using a stand mixer with a dough hook simplifies the process. But kneading by way of hand is enjoyable — it connects you to the process. And it is a first-rate workout, which potential you can devour a little extra pasta!

Either way, knead the dough until it is smooth, very firm, and dry — about 8 to 12 minutes. Depending on the grind of your semolina, the dough would possibly be more or less smooth. But if it feels sticky, dust your dough and work floor with semolina flour and knead until clean and firm. If the dough is even a bit too wet, it will stick when you run it via the pasta computer or roll it out. The dough is prepared to be formed when you can set the dough on an easy countertop barring it sticking.

Portion the dough into balls. Keep the balls of dough fairly small for easier managing — about tennis ball-size. As you end up more cozy with the dough, you can structure larger portions of pasta.