Pasta From Scratch Recipes

Steps:

• Using a blender equipped with dough hooks, mix the flour, semolina, and salt together. Add eggs one at a time, breaking the yolks in the bowl as you do. Add olive oil. Blend until dough starts to pull away from the sides.
• Knead dough and whatever dry components remain together by hand until fully combined. Roll into a ball, cover with plastic wrap, and allow to rest for 15 minutes.
• Start boiling a large pot of water and keep at boiling temperature.
• Cut dough into 4 pieces, then wrap 3 of the pieces in the plastic wrap to keep them from drying out. Cut that portion in half, and form into a rectangle. Roll out as flat as possible using a rolling pin.
• Using a pasta roller that's been dusted with flour, roll out the pasta into long sheets. Roll through at least 3 times, starting with the widest setting and gradually making it smaller. Add flour to pasta and pasta roller as needed to prevent sticking.
• Form pasta into the desired shape. Ideally, use a pasta drying rack to hang the pasta (see photo for example). By the time you fill all the racks with pasta, the first rack will be dry enough to start cooking. If you don't have a pasta drying rack, lay pasta out on a baking sheet so the strands don't have a chance to stick together.
• NOTE: do not add salt to the water! The pasta contains enough salt already. Add pasta to the water one rack at a time. Give the pasta a swirl with the tongs to make sure it doesn't stick together while cooking. If not using a pasta rack, just make sure not to crowd the pot.
• Cook for about 90 seconds, and extract pasta using tongs. NOTE: this technique is used to keep hot water in the pot, as opposed to the dry box method of pouring the pasta into a colander.
• Place pasta on a strainer to drip off excess water. The prefect time to remove the pasta from the strainer is when the next batch of pasta is done cooking.
• Repeat steps 4-9 until all the pasta is cooked.

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Steps:

• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.