Homemade Pasta for Christmas
Ingredients
- 2 cups (240 grams) Bob’s Red Mill Semolina Pasta Flour plus small amount to keep pasta from sticking
- ½ teaspoon (3 grams) salt
- 2 eggs, beaten
- 2 tablespoons (29.6 milliliters) olive oil
- 2 tablespoons (29.6 milliliters) water
Instructions
To make using a pasta maker
- Combine ingredients, in the order listed, in the pasta maker.
- Pick your pasta type to extrude as this method can be used for generally any.
- As the pastra extrudes, lightly coat it with a small amount of flour to prevent sticking.
- Use the pasta right away or lay each piece out with space between to dry for at least 24 hours.
To make by hand
- Knead the ingredients together in a large bowl until they come together and have a smooth consistency.
- Lay the dough on a lightly floured surface and roll it out, either with a rolling pin or pasta roller, to the desired thickness for the pasta you would like.
- Using a pizza cutter or pastry dough cutter, cut the dough into the desired pasta, lasagna or ravioli shape.
- Use immediately or lay out to dry for at least 24 hours.
