Real talk here. The technique of creating specific pasta shapes can take years of training, let’s not skirt about that. But basic pasta dough and some simple shapes like fettuccini? FUCKING EASY! Grab LITERALLY 4 ingredients and be prepared to change your damn life.
Ingredients:
- 1 cup semolina flour
- 1 cup “00” flour (plus up to 1 cup more for dusting / drying the dough)
- 1 egg
- 1/2 cup hot water
Steps:
- Mix both flour types in a large bowl until fully incorporated
- In a separate small bowl, crack and whisk the egg until well scrambled
- Slowly mix the scrambled egg into the flour mix until lumps form
- Add hot water in slow increments, until doughy and elastic
- At this point, the dough should be slightly sticky and a singular unit
- Roll out the dough onto a floured (using the 00 flour) surface and begin kneading thoroughly
- Continue sprinkling flour and kneading it in until the dough becomes responsive to touch, bounces back, and is no longer sticky
- Transfer dough into a bowl and allow to cool in the fridge for at least 20 minutes. This will make it much easier to work with when rolling out
- After 20 minutes, work the dough in small handfulls while keeping the inactive dough in the fridge
- If using a pasta machine, roll that shit out
- If making ravioli…see my post on homemade ravioli!
- If unsure what to do next…send me an email and we’ll talk š Good luck!
Honey Badger's Kitchen 