I posted a handful of images on the Somebody Feed Me!!! Instagram account before the site launched just to start generating a little interest, and my post of the above photo was immediately the most popular one.
A quick google search yields thousands of homemade pasta recipes, and honestly they are all really similar, but some use eggs, some swear by using “00” flour, others (like mine) exclude both of these ingredients. I’ve tried a lot of these recipes, but the best one I’ve found comes from Jenn Louis’ book Pasta By Hand, which I received as a wedding present earlier this year.
The recipe I use is actually for handmade orecchiette, but I use it as my main pasta dough for every shape of pasta. It is by far the best recipe I have ever tried for pasta, and holds up really well when frozen. In fact, the last time I made this dough was about 5 months ago, and I’ve been using the frozen dough ever since and it has tasted just as good (actually, if not better!) than it did the day I made it. Just as an FYI, if you are making enough pasta for 2 people, this recipe makes enough dough for 3 different meals (that’s how much use I got out of it after freezing 2/3 of the initial dough). Because of this, I don’t have any photos of the initial dough-making process, but I think you can handle this one without a visual aid- it’s SUPER easy!!
One thing about Jenn’s recipe that kind of irks me is that it calls for measurements like “1 and 3/4 cups and 1 tablespoon of all purpose flour” for every ingredient. Like, really? That 1 tablespoon makes all the difference? I doubt it. So, I just ignore those instructions and do what I want.
It’s possible that 1 tablespoon makes a world of difference, and if you want to see, feel free to buy Jenn’s book. I, however, will never know, because ain’t nobody got time for that!
- 1½ cups semolina flour
- 1¾ cups all purpose flour
- 2 tsp salt
- 1 cup warm water + more as needed
- Combine both flours and salt in the bowl of a stand mixer with a dough hook attachment set to medium speed (or you can use a large bowl and stir by hand, but the stand mixer makes it WAY easier)
- Add the water
- Let mix until your dough is combined and not sticky (about 2 minutes)
- At this point, add more water as needed, 1 tablespoon at a time, and continue mixing for 8 minutes, or until the dough is smooth and soft and not sticky or dry
- Cover with plastic wrap and let rest for 1 hour
- Use immediately or freeze for up to a few months