Last weekend, I had a hankering for homemade pasta. After doing a little research online for recipes, I settled on David Lebovitz’s homemade pasta recipe.
The recipe was simple and used only three ingredients: semolina flour, all-purpose flour, and eggs. Everything seemed to be going okay, but I noticed the dough was rather dry and crumbly in my mixer, so I added an extra egg. I was so excited about making my own pasta that I skipped the step about letting the dough rest for an hour. Oops. Oh, well.
Once I kneaded the pasta dough, I used a rolling pin to flatten the dough seeing as I have no pasta roller attachment for my mixer. This also meant that I had to use a pizza cutter to eyeball the cutting of the flat dough into strips. I made my strips about the width of fettucine.
The noodles themselves were pretty tasty. I thought I was going to taste gritty bits of semolina, but I didn’t. Even with the extra effort in rolling and cutting out the pasta, it was definitely worth it to make my own pasta dough. However, I can’t imagine doing anything fancier for the sauce than Smitten Kitchen’s tomato sauce with onion and butter recipe, which tasted perfect on these noodles with just a bit of Parmesan on top.