Fresh Pasta: Making the Dough (Home Cookin’)

It has always been a dream of mine to make my own pasta. I attempted it a few years ago, but I’ll admit, I didn’t know what the heck I was doing. Needless to say, the resulting pasta wasn’t great. This time around, I took a pasta-making class at Rustico Cooking (thanks, SaraDish & Estevino!) and I learned how to make it the right way. Using a combination of semolina and all-purpose flour as well as four eggs, I mixed and molded and kneaded (it was quite a workout) until I wound up with a pretty good looking pasta dough. Success! The next step was to roll out the dough, and KitchenAid’s pasta attachment made this task really easy and convenient. I ran the dough through until the very last setting (#8), at which point it became ultra thin. I cut it into four strips to make it more manageable to work with and now I’m ready to try my hand at making ravioli and pappardelle!

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It all starts with eggs and flour 

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I start by mixing the eggs and flour inside the well using my index finger 

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Slowly, the dough starts to take shape

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A few minutes later, I had a little bit of water to moisten it up

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Almost there! Must…keep…kneading…

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The finished dough

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Cross section

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Thank goodness for my trusty KitchenAid pasta attachment

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Each time the dough goes through, it gets thinner…

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…and longer…

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…and smoother!

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The dough is paper thin and ready to be molded into pasta

Fresh Pasta: Making the Dough (Home Cookin’)