Simple Solstice Farms

This is a traditional recipe for the pasta we taught everyone to make at our previous class. I’ll summarize the method here but you can come to the next class if you would like further instruction

Ingredients

1 egg at room temperature

100 grams 00 semolina flour

Instructions

Place your flour onto a table or countertop and form a well like a volcano to hold the egg. Crack your egg on a flat surface to avoid getting shell fragments in the pasta and drop it into the flour well.

Using your fingers or a fork break the egg yolk and start mixing the flour into the egg until you have get a firm dough.

Once the dough is formed knead it using a stretching motion until it is smooth and has a light spring back when poked firmly with a finger. As necessary, if the dough is too dry and crumbly, add a small amount of water or oil and continue to knead.

Set aside to rest for at least 20 minutes with a light coat of oil or under a piece of cellophane.

After the dough has rested use a rolling pin, or pasta mill, to roll the dough until it is thin enough to see your hand through when held to a light source.

Roll the dough into a tube and cut 1/4″ strips for fettuccine or 1/8″ for spaghetti or use as sheets for lasagna.

Notes:

When cooking fresh pasta you only need to cook until the noodles float (about 4 minutes) for a firm al dente pasta.

If you wish to dry your pasta, suspend it on a wooden rod in an area with good airflow, but bear in mind it does contain raw egg so don’t store it too long.