Bertolli is great if you’re in a bind, but if you want authentic Italian, it’s time to make your own pasta. It’s actually rather easy once you get the proper materials. You might need to go to a specialty grocery store for a few ingredients, but the end result is well worth the trip.
What You’ll Need
- 50 g (1/2 cup) Semonlina flour
- 50 g (1/2 cup) *Doppio Zero flour (I used Napoli Antimo Caputo)
- 1 Egg
- Pasta Machine
- Pasta board (optional)
* Doppio Zero or “00” flour can be difficult to track down. I went to a specialty Italian store nearby, but it is also available online. There is a good article here on the distinction between this type and others, as well as suggestions for substituting with regular All-purpose if the elusive ingredient cannot be located.
IMPORTANT: This recipe is enough for a single serving of pasta. If you plan on having 5 dinner guests, you will need to repeat this process 5 times, for example.
How To Do It
1. To start, clean your surface area so you have room to work. A chopping block or regular countertop surface is fine. Locate an area to clamp your pasta machine where it will be convenient to handle long strands of dough.
2. Place your semolina flour and doppio zero or “00” flour in a contained area on the counter. Using your thumb, make a small divot at the top, as if replicating a volcano shape.
3. Carefully, crack an egg and, without breaking the yoke, place it in the flour divot.
4. With a fork, break the yoke and continuously stir until the flour absorbs the egg (demonstrated below).
5. Use your fingers to kneed the dough further until it forms a ball shape. Cover with plastic wrap and leave sitting out for one hour, or until dry enough to retain its shape.
6. Now comes the fun part. Start on level 1 of your pasta machine. Run dough through one time.
7. Adjust machine to level 3. Run the dough through two times. Feel free to pat the outside of the dough with a small amount to flour to prevent from sticking. The consistency of the dough should be fairly firm by this point, allowing the dough to hold its thin shape. It should not be sticky at all and if so, you should leave it in the plastic wrap for another half hour to continue drying.
8. Adjust machine to level 5. Run dough through twice more.
9. With your thin dough, cut into strips using a knife. Strips should be cut to about 1/2-3/4 inches.
10. Boil water in a pot, as you normally would to cook pasta, and add oil to prevent sticking. Stirring occasionally, cook uncovered for about 8 minutes, or until tender.
11. Add sauce and enjoy!
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