This basic recipe is one I learned at an Italian cooking school here in Toronto, so I’d like to think of it as traditional…enough. I’ve used this recipe for everything from ravioli and pappardelle, to the spinach fettucine here.
Every once in awhile, after a hard week, there’s nothing I enjoy more than dedicating an entire Sunday to making fresh pasta dough (is that weird?). I do have a roller, but no cutter so yes it tends to take the entire day! The ingredients and process itself really is quite simple, so if you’re up for the time challenge….read on and prepare to be forever changed.
Yield: 4 – 5 servings
For the pasta:
- 1 lb semolina flour
- 6 large eggs (for the spinach fettucine, sub out 1 egg for 1 /3 cup blended and drained frozen spinach)
- In a bowl or on the counter surface, form semolina into a dome with a well in the centre. Crack all 6 eggs into the well.
- Using a fork, whisk together the eggs, trying not to incorporate semolina until beaten. Once beaten, slowly begin to incorporate semolina to the eggs using a constant whisking motion. Continue until dough becomes too difficult to beat by hand.
- Knead dough, adding whatever is left of the semolina, until a smooth texture is achieved.
- Cut dough into discs about ¼ inch thick. Dust with semolina to prevent it from drying out.
- Set pasta roller to the widest setting, and roll each disc of dough. Again, dust with semolina. After all discs have been rolled through the first time, adjust roller width to the second thinnest and roll a second time.
- At this time, a cutter would be helpful. If, like me you don’t have one, it’s easiest to lightly tri-fold each strip of dough and cut lengthwise to the desired width.
- Give the cut fettucine a final dusting of semolina before leaving to dry for 30 mins – 1 hour. Note: You will need A LOT of space for the cutting / drying process.
- To cook, set a pot of water to boil. Add about a handful of sale and light drizzle of olive oil to the pot. Ensure water is boiling before adding the pasta (trust me – you’ll get soggy and sticky pasta if you don’t). Cook for 2 – 3 minutes and enjoy!
To alter this to spinach pasts (or beet, tomato, etc..), add the ingredient in with the eggs. Since this adds an additional wet component, substitute the add-on for 1 egg.