Homemade pasta

Dust a clean surface lightly with flour. Knead the dough until it is very smooth, which should take at least 5 to 10 minutes. The dough will be stiff, but only add additional water if it feels too dry. If it’s too hydrated, the dough will be harder to work with later on. When finished kneading, wrap the dough tightly with plastic wrap and let it rest for at least 30 minutes or up to 2 hours.

Divide the dough ball into 4 pieces and, using a rolling pin or pasta machine, roll it out to the desired thickness for your pasta shape, dusting as needed with flour. If using a pasta machine, follow the recommended instructions. We recommend “laminating” the dough at least twice – folding the rectangle of dough in on itself in 4 panels and rolling it out again into a rectangle. Then, proceed with rolling it to its final thickness; it should be thin enough that it is slightly translucent.

Use a pasta machine or a sharp knife to cut or fold the pasta into your desired shape. Dust each batch with semolina or other flour, then set aside until ready to cook.

Bring a large pot of water to a boil and salt generously. When at a rolling boil, add the noodles and stir occasionally to prevent clumping. Cooking time will be quick – typically 1 to 3 minutes. Start testing noodles just before the 1-minute mark. Cooked noodles should be slightly chewy, tender and smooth. Drain in a colander, toss with your sauce of choice and serve immediately.