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Homemade Pasta


Master Gardener
South Central Texas
Planting Zone

3 Cups Semolina flour
4 Large eggs
1 Tablespoon EVOO
1 Teaspoon salt

In your mixer bowl, add in the "00" flour & create a well in the middle with your hand.

Crack your eggs into the well, along with your salt & extra virgin olive oil.

Attach your dough hook to your mixer & set it to the lowest speed.

Mix until the ingredients to incorporate & the dough comes together into a ball.

Gently knead the dough with your hands for a few minutes until smooth. Add flour to your work surface as needed, to ensure your dough does not stick.

Form the dough into a ball & tightly wrap in plastic wrap. Place in the refrigerator to chill for 15 minutes.

Remove your dough from the refrigerator & cut it into three even pieces.

Replace the mixer’s dough hook with the pasta roller. Set the mixer to the lowest speed & turn it on. Run each piece of dough through the pasta roller. Start with setting #1 & continue the process through setting #8.

Remove the pasta roller & insert the pasta cutter of your choice. Turn your mixer on to the lowest speed, and feed your pasta sheets through the cutter.

To cook the pasta, boil a pot of salted water & cook the pasta until it rises to the surface (al dente), about 2 or 3 minutes.

Combine your freshly cooked pasta with a sauce of your choice.


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