Remember back at the beginning of quarantine when I tried to test a homemade pasta dough recipe by hand and pretty much killed my arms? Turns out that recipe used WAY too much semolina pasta and I was sore for daaaays. Months later, I'm pleased to announce I have since bought a pasta attachment for my kitchen aid AND, more importantly, fixed the recipe 😅.
As I'm sure you're aware by now, the Pacific Northwest has been absolutely smothered with smoke for the past week aka we couldn't go outside. Normally, this is't the worst because you can hang out with other people inside and go to other indoor places, like restaurants and movie theaters....Oh wait 😷. Here in Seattle we're still in an indefinite Phase 2 of quarantine which appropriately but rather seriously impairs indoor options outside of our own home.
My point: What did I do to entertain myself while stuck inside? Lots of puzzles, zooming with friends, a replay of Skyrim, and ALL the homemade pasta making. I even made three cheese ravioli from scratch! Recipe for that to come but let's not get ahead of ourselves. First up, the basics of homemade pasta dough.
Did you know you only need 4 ingredients? Who knew! Well 5 actually if you add semolina flour to the dough but you totes don't have to. Regular AP flour works just fine or if you were lucky enough to snag a bag of "00" flour before the covid hoarding started definitely use that. It gives the pasta silkier finish with that al dente bite.
Also, I strongly suggest a pasta machine of some sort. I use a pasta roller attachment for my kitchen aid. You can roll it out by hand but that takes some serious effort and time. If you're feeling up to the challenge by all means go for it but I found I couldn't get the pasta thin enough that way. Plus my upper arms and the palms of my hands were aching for days after. Best avoid that situation amiright?
For step by step instructions on how to make homemade pasta dough, scroll down for the recipe!Print