By adding a small amount of Semolina flour that is commonly used in making pasta, you’ll enjoy delicious pasta with a hint of wheat flavour, light yellow colour and stretchy texture.
Homemade Fresh Pasta (Printable recipe)
Makes 2 to 3 servings
- 200 gm plain flour
- 2 eggs, whisked
- 1/4 tsp salt
- 2 to 3 Tbsp semolina flour + extra for dusting
- Use a food processor, add flour and salt, then process a few seconds. Pour in the eggs and process until the mixture begins to come together.
- Transfer on a clean surface. Dust with the semolina flour. Knead until the dough is smooth. Divide into two equal portions and wrap in cling wrap. Refrigerate for about 30 minutes.
- Put the dough through a pasta machine according to the manufacturer’s instructions. Roll to your preferred thickness and cut. Set it on a clean tray liberally sprinkled with more semolina flour or plain flour/all-purpose flour to avoid them from sticking together. Gently toss the pasta through your fingers to separate it, then lay it on a floured tray while you cut the remaining dough.
- When you’re ready to cook the pasta, toss them in salted boiling water for 3 to 5 minutes, depending on how thick your pasta is. The pasta should be cooked through but still gives a sense of firmness. Remember to test by tasting yourself.
- You can omit the semolina flour if can’t source it. And substitute it with plain flour for dusting.
- Keep the unused dough in moist.
- Throw the fresh pasta into boiling water at the last moment, then immediately plate this dish up.