Now, don’t walk away. I know what you’re thinking, “Homemade pasta is beyond my skill set, my pay grade!” But, I have to tell you, and I mean this…Homemade Pasta is EASY, PEASY to make! I promise.
Years ago, when all my kids were little, I made it all the time. I had a pasta roller and I’d do fancy things like roll out thin sheets of pasta and place single leaves of parsley in between two layers, roll them together and have stain glass like pasta. I’d whip up homemade pesto and toss the velvety, steaming pasta with the sauce and try and limit how much I’d consume. (Seriously don’t know how I did it with 4 littles running under feet.)
When Baker Boy was thinking up his 16th birthday menu a couple of weeks ago, he said, “Can you make homemade pasta?”
“Of course.”
“Really?!”
Then it dawned on me just how long it’s been since I had made homemade pasta. Too long.
While Devon whipped up an Italian inspired paella,
I went to work mixing and rolling out long ribbons of golden pasta.
- 1½ Cup Semolina
- 1½ Cup All purpose flour
- 1 tsp Kosher salt
- 4 Eggs
- 1 Tbls. Olive oil
- 1 Tbls. Water
- Mix semolina, flour and salt together in the bowl of a stand mixer.
- Add the eggs, olive oil and water to the dry ingredients and mix with the dough hook until well mixed.
- Knead the dough on a lightly floured surface for approximately 3 minutes until dough is smooth and not sticky.
- Wrap dough in plastic wrap and let sit at room temperature for at least an hour.
- Divide dough into thirds. (This just makes it more manageable to work with.)
- On a lightly floured surface, roll dough out, as thin as possible. (Of course, if you have a dough roller, you can use that instead.)
- Cut dough to desired shape.
- Drop in boiling, salted water and cook. (3-5 minutes.)
The meal was delicious and the birthday boy was happy.
Happy 16th Birthday!
