Tired of the same old boring pasta? This simple, inexpensive, do it yourself recipe will leave your kids waiting in line at the stove for another helping. Toss this pasta with a bit of garlic butter and freshly grated parmesan cheese for a hearty flavorful meal that costs less than 1.00 for the entire family!
* 1 1/3 c. durum semolina flour (I didn’t have semolina, so I used all-purpose flour)
* 1 1/2 tsp Pizza Seasoning
* 1 egg
* 1 Tbs Vegetable Oil (optional)
* 2-3 Tbs Water (as needed)
Combine the flour, seasoning, egg, oil and 1 T of water in a mixing bowl, mixing well. Add additional water 1 tsp at a time as needed.
The dough should be smooth, turn it out onto a floured surface and lightly knead the dough. Pasta dough is generally heavier and drier than bread dough. Let the dough rest about 10-15 minutes before rolling out. (I usually use this time to make another batch of pasta in a different flavor)
When ready, divide the dough into 4 equal pieces.
Run the dough through an extruder (either electric or hand cranked) several times until it is quite smooth and holds together well. If you do not have an extruder, the dough can be rolled with a rolling pin. Be sure to roll it QUITE THIN as it plumps when it cooks and completely changes the texture of the pasta. Continue running the dough through the rolling extruder, folding it into 3rds each time until the dough is quite smooth and elastic”y” feeling.
Once you have a sheet of smooth dough, feed it through the die cutter attachment. Once again, this can be done by hand in a floured surface using a pizza cutter.
Carefully hang the pasta to dry (no more than 1 hour). It can also be cooked right away if you want fresh pasta.
if the pasta has “hairy” sides it means the dough was a bit too dry. Try adding a bit more liquid next time.
Generally, I make several different types (flavors) of pasta and let it dry about an hour. Then carefully “nest” the pasta in bags, seal, label, and freeze. Do not thaw before cooking, simply drop the frozen pasta into rapidly boiling water.
I tried a similar pasta recipe, but it didn’t call for any seasonings. I modified it a bit by using PANCAKE flour (like Krusteaze). I kneaded it really good, let it set, and fed small chunks into a pasta extruder with a pasta die on the end (I used the tri-spiral kind). Cut them at roughly 1 – 1.5 inch pieces and let them dry.
My husband thought the batter added a bit of a sweetness to them and made sure to let me know that if I decided to make home-made noodles again, he would not be opposed, lol!
Approx: how many servings does this make ?
P.s I’m looking forward to making your recipe