For almost 50 years, we have been teaching cooking classes to eager food enthusiasts in our community. For over 40 years, Italian curious carb lovers have sought out our help in learning the in’s and out’s of how to successfully make pasta from scratch at home.
Little known fact that we share in class; You, yes you, can actually make homemade pasta in your own cozy kitchen in the same amount of time it takes to boil up a box of Creamettes or Brilla (we do love both of these options and have them in our pantries at home)!
We’ve created this visual primer to inspire your pasta making journey. Hopefully we’ll see you in class soon for a few more tips and tricks to making your very best pasta ~ ciao!
- 4 large eggs (room temperature)
- ½ cup of semolina flour
- 2 cups flour (“00” flour or all-purpose flour)
- 1 Tablespoon olive oil
- 1 teaspoon fine sea salt
Place the flours in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs into the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
Use a fork to begin whisking the eggs together until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (You want the dough to be pretty dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker. Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
To learn more about our cooking classes, click here.