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Perfect Homemade Pasta Or Spaghetti For

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Ingredients

Adjust Servings:
2 cups semolina flour
2 cups all-purpose flour (i prefer bread flour for higher gluten)
2 large eggs, well beaten
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 cup cold water

Nutritional information

296.8
Calories
32 g
Calories From Fat
3.6 g
Total Fat
0.7 g
Saturated Fat
46.5 mg
Cholesterol
165.1 mg
Sodium
54.3 g
Carbs
2.5 g
Dietary Fiber
0.1 g
Sugars
10.1 g
Protein
117 g
Serving Size

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Perfect Homemade Pasta Or Spaghetti For

Features:
    Cuisine:

    Dough came out perfect first try! Great instructions! Pasta is drying now, can't wait to eat it! Thank you for sharing.

    • 155 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers,Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea’s Restaurant in New Orleans. My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it. I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). I cut it really thin for spaghetti, and I’m going to use it for everything now. Can’t wait to try making homemade ravioli, using this recipe. Prep time includes “rest” period for dough & 10 minutes of drying time. Cooking time includes 10 minutes to bring water to a boil.,Dough came out perfect first try! Great instructions! Pasta is drying now, can’t wait to eat it! Thank you for sharing.,Is there a good way to freeze the dough?


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    Steps

    1
    Done

    Combine the Semolina Flour, All Purpose Flour, and Salt in a Large Bowl. Using a Fork, Mix These Ingredients Together, Then Using a Sifter, Sift Into Another Bowl. Set Aside.

    2
    Done

    in a Separate Bowl, Combine the Eggs & Beat Well With a Fork.

    3
    Done

    Add Extra-Virgin Olive Oil to the Eggs and Mix With a Fork.

    4
    Done

    Add the Cold Water to the Egg & Olive Oil Mixture, and Mix With a Fork.

    5
    Done

    Pour the Liquid Ingredients Into Your Mixer Bowl and Attach the Flat Beater.

    6
    Done

    Add Half of the Sifted Flour Mixture, Turn to Speed 2 and Mix 20 Seconds. Add the Rest of the Sifted Flour Mixture and Mix an Additional 20 Seconds.

    7
    Done

    Exchange Flat Beater For the Dough Hook. Turn to Speed 2 and Knead For 2 to 3 Minutes, Until a Dough Ball Is Formed.

    8
    Done

    Remove Dough from Bowl and Hand-Knead For 2 to 3 Minutes. Note: Good Pasta Dough Should Be Elastic and Pliable, but Firm (not Soft Like Bread Dough). It Should not Stick to Your Fingers or Fall Apart. to Test For the Correct Consistency, Pinch a Small Amount of Dough Together After Kneading For 2 to 3 Minutes -- If the Dough Stays Together Without Sticking to Your Fingers or Falling Apart, It Should Work Well. If Too Soft, Add More Flour by Dusting the Top of the Dough and Knead Some More, Continuing to Dust the Dough With Flour Until Achieving the Right Consistency. If Too Dry, Wet Your Hands and Knead Some More, Continuing to Wet Your Hands a Little at a Time & Knead Until the Right Consistency. (achieving the Right Consistency Isn't Hard at All -- I Got It Just Right the Very First Time I Tried This Recipe).

    9
    Done

    Wrap Dough in Plastic Wrap and Put in the Refrigerator For a Minimum of 1 Hour (this Step Is Important).

    10
    Done

    Remove Dough from Refrigerator and Let It Rest For 15 Minutes. Using Your Hands, Roll Dough Into a Log, About 12 Inches Long.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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