Here is a visual Italian pasta dough recipe in pictures. It’s still written out below, but these pictures illustrate how to roll it out with an Atlas hand crank.
Yes, this is the same piece of dough. Cranked twice at each number up to #7.
dry it like this…
Boil it in salted water for no more than 3 minutes.
Fresh Homemade Pasta
Once you make this pasta, you will never want to eat store bought pasta ever again. It will surprise you how easy it is to make too!
- 2 cups unbleached flour
- 1/4 cup semolina flour
- 3 eggs
- 1-2 tablespoons water
Mix the dry ingredients together in a bowl. Drop the eggs and water into the center. Mix with hands until dough easily comes off hands. Dough will form a soft smooth dough ball.
Wrap tightly in plastic and cover with a towel. Set aside in the refrigerator for 20 minutes.
Roll out in a pasta maker 4-6 times on the widest setting. After you roll it out each time, fold it into 3rds (like a piece of paper going into a #10 envelope) before rolling it out again.
Then (without folding) roll it 2x at each setting up to #6. Slice dough into desired lengths (about 12 inches).
Run short lengths through the cutter and place on drying rack. Try to keep pasta strands from over lapping.
To cook, plunge dried or semi dry pasta into salted rapidly boiling water for 2-3 minutes. Drain and serve immediately.
Pasta dough can be stored in the refrigerator for 1 or 2 days. Allow to come up to room temperature before rolling out. When pasta is completely dried it can be stored in an airtight contain at room temperature for up to 1 week. Once pasta has been rolled, cut and dried, it can be frozen for up to 3-6 months in an airtight container.