Time: Takes an 1.5 hours
- 2 cups (250g) plain flour
- 2 cups (335g) semolina
- large pinch (1g) salt
- 6 large eggs
- 1/8th cup (30ml) olive oil
What you will need
- Clean bench or mixer with kneader attachment
- Cling wrap
- Pasta machine with a flat roller
- Fettucine cutters (optional)
What to do
- If mixing on a bench, mix together the semolina and flour (I don’t – that’s what I got a mixer for!)
- Create a well in the middle of the flour
- Add the eggs and oil
- Using your fingers mix the egg mixture around and pick up small amounts of the flour while you do
- Mix into a dough
- Knead dough for 8-12 mins – you will know when it is right as it will be smooth and firm to the touch. I can tell it is ready in my mixer as only a small part of the dough sticks to the bottom of the bowl
- Wrap and rest dough for 30mins
Roll the dough
- Bolt your pasta machine down so it doesn’t budge (this is the soundest advice I will ever give you). This makes the difference between wanting to toss the pasta machine out the window and actually making pasta you can eat!
- Using a pasta machine, roll the dough one setting at a time, decreasing the thickness as you go. My machine starts at 7 and I put the dough thought 5 times until setting 3
- If you wish to cut the dough into fettucine sheets, do so after rolling the dough thin
- Hang the dough on a broom handle over the backs of chairs to dry – OK, so I am Dutch…we don’t go purchasing fancy pasta airers!
Air the dough (optional)
- If you wish to use the dough straight away, do so. Otherwise, air dry the dough and store for later use
- Hang the dough until it is dry
- You can store the pasta for months. I hang mine in a recycled oranges bag in the laundry.
Cook the pasta
This pasta should be cooked in salted water, and takes approximately 12 mins to cook when dry.
This recipe makes enough pasta for at least 4 meals for 4 people. Today I made this recipe, and constructed 2 lasagnas and have enough fettucine for 2 dinners (at least), plus plenty of left overs.