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.
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