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!


It all starts with eggs and flour 


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


Slowly, the dough starts to take shape


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


Almost there! Must…keep…kneading…


The finished dough


Cross section


Thank goodness for my trusty KitchenAid pasta attachment


Each time the dough goes through, it gets thinner…


…and longer…


…and smoother!


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

Fresh Pasta: Making the Dough (Home Cookin’)