Homemade Pasta Round Two

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 responses to “Homemade Pasta Round Two”

  1. Patti Avatar

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

  2. Patti Avatar

    Oh wait, I meant this kind of noodles:

  3. Claire Avatar

    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!?

    1. Patti Avatar

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

Leave a Reply