I made this using the U.S units but it was too dry so I had to add water and oil. Hi Rosemary, I’d be inclined to use a 50/50 mix of Italian “00” flour and Farina di Semola, but I think either would work fine. Repeat with the remaining dough. Gradually work the flour into the egg mixture. It’s also a hand-crank device and I have never had any trouble with it. and use it regularly. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. You can buy Caputo 00 flour at Amazon. Adapted from Maxine Clark | Easy Pasta | Ryland Peters & Small, 2010, Homemade pasta dough—we’re talking the fresh stuff made from scratch in your own kitchen according to Italian tradition—has a taste and texture that’s every iota as spectacular as you’d imagine. Do this two times as well. Terrific, Sarah! Thank you for the memory. I normally use 100% grano tenero. Place the lid back on and pulse the dough an additional 5-6 times. In my testing, I doubled the recipe and used half semolina flour. How long can the dry pasta last if air tight? ;). Thanks for sharing it us. Hello from Asti, Piemonte. It helps us pay to run this site and bring you unique and original recipes. Pipe or spoon your favorite filling into the middle of each round. Printing off the chart to use as a base for experimenting. Between all the adults and children using them they hold up very well. And yes, you will find it on most grocery store shelves here in the states. The dough can’t be too soft for the extruder. It runs through that very stiff dough without a hitch, and will squeeze it down to a very thin, uniform sheet. I’d avoided it all these years due to the quirky handling of pastry dough! I’d totally make this again—this homemade pasta dough was so effortless that I’d only bother freezing this if I was making stuffed pasta, like ravioli. Then I cooked it for about 3 minutes and its perfect! For a while now, I’ve been making elaborate Italian dishes but the one thing I’ve never done before is to make my own pasta…reading this recipe, then the comments, has inspired me to purchase a pasta roller and to make pasta from scratch. Can powdered vegetables be used to make this pasta, instead of using pureed vegetables? Recipe adapted from The New York Times & Vitamix, Yields about 1 lb of pasta, serves about 4, 2 cups all-purpose flour (240 g), plus some extra, I used this Cacio e Pepe recipe for my pasta, Equipment: Vitamix Blender Ascent 3300, Pasta Machine, Large pot. Thanks for sharing. May you and every single person who encounters that pasta be happier for it. Ruth from Haiti, welcome! Pasta was first made in China then the Italians started making it. Tomato Follow the Basic Pasta Dough recipe. Lynn, we didn’t test it that way, but I don’t see why not. Can this be made a few days in advance? Your dry climate is likely why you need to add extra water. Deb, I literally gasped when I opened your image. The homemade pasta dough came together beautifully, though next time I’d omit the oil. We’re pros at making fresh pasta now using this great recipe. Perhaps a light, brothy, delicate tomato sauce with clams or shrimp or chunks of white fish? I’m so pleased that this turned out so well for you using the pastry and semolina flour, Cheryl. I just got a new pasta machine (extruder style - I have to cook GF and I just can't make myself pay $6 for a 12oz bag of GF macaroni again!) Dough was extremely dry and could not work in all the flour. I love this story! Now this beautiful machine is part of an exciting new series of blenders from Vitamix, and so I thought it would be splendid to host a giveaway so one of these could find their way into your home. Color will vary according to the variety of pepper used, but is generally some shade of orangish-red. The best of luck to you and your new cafe! The pasta will be much more elastic after resting than it was before. Place 2/3 cup of cleaned and halved fresh strawberries in a saucepan. Beth, we can ask for no more magical Christmas gift than to hear that a recipe we shared has made a family’s life better and easier. We so appreciate you. Once the dough is smooth and elastic, tightly cover in plastic wrap and let rest at room temperature for 30 minutes. But it turned out ok in the end. [Editor’s Note: Wondering how much fresh pasta you should make? My third time making fresh pasta, and finally, a recipe that really works! La Bella Marketplace I too used this recipe for my recent kitchenaid purchase. I made my dough as the recipe suggested and it turned out spectacular! I only used pasta flour (no semolina) and it was great, I have always put it in the fridge to rest but your suggestion of leaving it at room temperature was definitely better, as it rolled much better and above all IT TASTED DELICIOUS. Thanks for great directions, and for making our Saturday night so satisfying! Half an hour later, I had a mound of homemade pasta dough that felt ready to work with. Greatly appreciate you taking the time to share your preferred approach and your kind words about this recipe…. When it was done she would re-roll it on that same broom handle and slide it off onto the kitchen table and cut it into fettucine. If al dente, it is done. REGISTER NOW If you are a new user. Anita, I made a simple pesto – basil, olive oil and garlic. I added a little water and olive oil to get ever mixed in but I think next time I will reduce the flour by 1/3 cup. We enjoyed this classic meal so many times and in so many ways that we knew we had to get our hands on a pasta maker once we were back in the states. And that brings me to this delicious herbed pasta. I loved this recipe and as a first time pasta maker, I appreciate the clear and simple instructions. Hi Gord. She says that it serves the purpose well and it is easy to maintain and clean and makes nice thin pasta. Thrilled to hear it works and appreciate you sharing your tip! You are a Master :) It’s absolutely beautiful! If you make it in advance, I would put it in a resealable bag (with as much air taken out as possible) in the freezer. Method. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. Tried this recipe as the first pasta dough I made with my kitchenaid pasta roller attachment. It’s a great recipe and so easy to follow so thank you for your help. Just love it. Both of us were little nervous about intensive work and proper drying time, but we were pleasantly surprised at how easy and fool-proof the whole process was. Add eggs in the well and begin gradually working the flour and curry powder into the eggs. Method. Mix the pureed peppers in with the eggs and gradually work the flour into the egg mixture. If I’m making fresh pasta for a crowd, how do I keep it from sticking until I’m ready to cook? Enhances the natural nutty flavor of basic pasta. Love hearing that this brings back such lovely memories! I also used large eggs instead of medium. Add 2 tablespoons grated cooked beet to the well in the flour. I also think massaging the oil in before resting helped!