A couple years back, Jarrod(the husband) gifted me a legit pasta rolling machine. Whether this was for his own personal benefit or not, I was stoked to make my own fresh pasta. If you've had fresh pasta before, you know the vast difference in the texture, silkiness, and richness it brings to an otherwise average pasta dish. There is truly no comparison!
We were first inspired by my Uncle, Dan the Man, who makes us fresh pasta every time we visit(and dirty martinis, he's the best host!). I love the idea of making fresh pasta for a small dinner party while everyone enjoys their first drink--it's quite the show! This recipe was adapted from Dan's, though, he does change it occasionally depending on what he's serving it with.
I use a 50/50 mix of all-purpose flour and semolina flour, though you could use all of one or the other. I like the bite and extra texture the semolina provides so this is essentially my go-to recipe and all time favorite for stuffed pasta. One day, when I actually measure my ingredients instead of eyeing them, I'll post some filling recipes for you!
My Favorite Pasta Recipe (serves 4)
1/2 cup all-purpose flour
1/2 cup semolina flour
1 whole egg
1 egg yolk
large pinch of kosher salt
1-2 teaspoons water(as needed)
On a clean surface, place both flours in a volcano shape. Make a well in the middle then add the egg, yolk, salt, and 1 teaspoon of water. Mix with a fork until it comes together then use your hands to knead the dough until it is completely combined and when formed into a ball and poked, quickly bounces back. If it seems dry or crumbly, add another teaspoon of water and knead thoroughly. This will take about 10 minutes. Wrap in plastic wrap and let rest for at least 30 minutes before use.
You can also store the dough wrapped well, for up to 48 hours in the fridge. When you intend to use it, let it rest at room temperature for at least an hour before beginning to work with it.
