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Homemade Pasta Round Two

April 6, 2011

While my first attempt at homemade pasta noodles was tasty, I made them much too big. I just couldn’t get the dough rolled as thinly as it needed to be and my cutting skills were lacking. So, I played around with a different recipe and do believe I have found success.


This recipe uses 8 ounces of unbleached all-purpose flour and 2 ounces of semolina flour. Mixed together with three eggs and a pinch of salt, then kneaded until smooth with a slight sheen, this dough has just the perfect pull. To me it seemed as though the high protein content in the semolina durum flour helped keep the dough together as I stretched, pulled and rolled it into shape.

Covered in Bolognese sauce and eaten on a cold, rainy night, this pasta was perfect.

Jack agreed.

4 Comments leave one →
  1. Patti permalink
    April 7, 2011 12:02 am

    YUMM…! Fat or skinny, pasta is yummy. Maybe you’ll try you hand at Asian noodles – la mian?

  2. Patti permalink
    April 7, 2011 12:04 am

    Oh wait, I meant this kind of noodles:

  3. Claire permalink
    April 7, 2011 9:28 am

    I am fascinated by both links you shared SO want to try. That said, I definitely failed at making gnocchi last night in a big big way so my dough confidence is shattered 🙂 We ended up ordering pizza.

    Have you made these!?

    • Patti permalink
      April 9, 2011 6:59 pm

      My mom and i tried the la main (pull noddle) before and ended up having to “order pizza”.

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