HOMEMADE PASTA DOUGH – PART 3
- Roll out the pasta, on a lightly floured surface, cut the dough into six or eight pieces.
- Working one piece at a time, fashion each piece into a rough rectangle, then pass it through your pasta machine on the widest setting (usually #1 or #0). This process will continue to kneed your dough for you. Fold dough in an envelope shape by thirds and pass it through
- Working one piece at a time, fashion each piece into a rough rectangle, then pass it through your pasta machine on the widest setting (usually #1 or #0). This process will continue to kneed your dough for you. Fold dough in an envelope shape by thirds and pass it through again. Then fold and pass it through one more time. Do this until the dough is smooth. If the dough becomes stocky, roll it out and lightly coat with flour.
- Continue passing the pasta through the machine, closing down the opening of the rollers a few notches with each pass (and dusting them very lightly with flour or semolina if the dough is sticking) until you’ve reached the desired thickness.
- To make fettuccine or spaghetti, use the pasta cutter attachment to cut the sheets into the desired thickness, or cut the pasta by hand on the counter top with a chef’s knife to whatever size strands or shapes you want.
- Try adding some chopped fresh herbs or freshly cracked black pepper, or perhaps some saffron to the dough at the beginning, or experiment with different flours, replacing some of the wheat flour with buckwheat or whole wheat flour is a fun switch, too!
- We love making herb pastas or experimenting with different flours and grains.
Lookout for our gluten-free recipe!
