Homemade pasta is extremely
1 1/3 c. Durum Semolina Flour (all-purpose flour will work)
1/4 tsp. Cracked black pepper
1/4 tsp Rosemary (lightly crushed) fresh or dried, whichever you have
1 tsp minced garlic
1 Tbs Olive Oil
2 Tbs water, as needed
On a wooden cutting board or clean counter top place the flour, sprinkle with pepper and rosemary.
Make a well and add an egg, olive oil and 1 tablespoon of water, and minced garlic. Mix well, forming a soft dough.
You may need to add additional water (a tablespoon). Be careful not too add too much as this will result in the pasta becoming sticky and will not pass through the extruder properly.
Cut dough into 4 equal pieces and let it rest for 10 minutes before passing through an extruder (hand cranked or electric).
Extrude dough according to the directions on your pasta machine.
If you've never done this before, the dough will seem to crumble in your hands at first and you might feel like you've done it wrong. You haven't, this is just how pasta dough starts out. Run it through the extruder several times, folding in 1/3rds and run it through again until smooth. Adjust the thickness of the extruder until you reach the desired noodle thickness. Keep in mind that it will swell 3x's the size you choose. So unless you want it to have the thickness of a lasagna noodle, make sure you use a thickness setting of 6-8
Hang it to dry for 8-10 minutes prior to cooking. If you prefer to freeze it, wrap it gently into a "nest" and place in ziploc bags to freeze. No need to thaw prior to cooking.
To Cook: Rapidly boil 3-4 quarts of water with a dash of salt, add pasta and cook al dente. Fresh pasta tends to float to the top when it's done
Approximate Fresh Pasta Cooking Time:
Angel Hair 1.5 min
Spaghetti 7 min
Tallarini 2 min
Linguini 3 min
Fettuccini 7 min
Pappardelle 5 min
Macaroni 5 min
Bucatini 5 min
Bucatoni 5 min
Fusilli 7 min
Piccolo Fusilli 7min
Rigatoni 5 min
Penne 5 min
Tagliatelle 6 min
Rotini 5 min
Ziti 5 min
This recipe goes great with Shrimp Alfredo!