Homemade Pasta

Combine semolina flour, all purpose flour, and salt in a kitchen aid stand mixer with the dough hook attachment (or equivalent*). Mix until combined.

Beat eggs in a small bowl and add to the stand mixer along with water and oil. Mix for seven minutes. The dough should be shaped like a ball and feel leathery to the touch. The dough should not stick to your fingers or break apart in your hands. Add additional water if the dough feels dry. Add additional semolina if the dough feels to wet. Remove from the bowl and knead 2-4 more times.

Let rest for 30 minutes under a damp paper towel or dish towel. Once complete, divide dough into 2 inch size balls and toss in all purpose flour.

If using the pasta press, please move to the next step. Using the pasta sheet roller, turn the stand mixer to speed 2-4 and the roller setting to 1. Flatten the 2 inch size ball as best you can and feed through the roller. Feed through the roller a couple times to yield a consistent sheet. Fold the sheet and feed it through the roller again. Do this 3-4 times until a rectangular sheet begins to take shape. Continue to increase the roller setting until the desired thickness is reached. Do not fold the dough on setting 2 or higher. Once desired thickness is reached, lay the pasta sheet down on plastic wrap or parchment paper dusted with flour. Dust the top of the pasta sheet with additional flour to avoid sticking. Once all sheets are created, swap out the pasta sheet roller for the desired pasta cutter attachment and feed the pasta sheets through the cutter.

To use the pasta press accessory, first, use the pasta sheet roller to knead the dough a couple more times at roller setting 1 and 2. This is optional, but I personally find that the pasta will taste softer if this step is utilized. Re-roll the sheets into balls and feed through the pasta press with desired plate. See below for plate and accessory mixer speed recommendations. Do not add another ball into the pasta press until the auger is visible.

Cook fresh pasta for approximately 3 minutes in a pot of salted boiling water. Frozen pasta can be cooked for 5-7 minutes. Fresh pasta can last for up to 48 hours in the refrigerator or frozen indefinitely.