I’ve been at it again since my pumpkin ravioli.
Every time I make pasta I feel so accomplished. After a life of store bought shells and ziti, making your own is miles, no, worlds ahead of any boxed impostor. As if there were any more reason to convince you, I’ll do it anyway. It takes some love and time, but once it’s made, it cooks in a flash, makes a very impressive gift and screams perfection when you throw it some homemade sauce. If you use store-bought sauce on homemade pasta, just consider yourself lucky that there isn’t a pasta police. You’d be jailed.
It’s best to do with a pasta machine, but using rollers works just as well too with a little more elbow grease. I use a pasta machine off of Amazon that wasn’t all that expensive to begin with and I wouldn’t trade it for anything. Worth every last penny.
TOMATO BASIL PASTA DOUGH:
1 1/3 c. ap flour
1/3 c. semolina
1 T. dried basil
2 T. olive oil
2 T. tomato paste
- Combine the flours on a counter top in a pile.
- Making a well in the center, add the wet ingredients.
- Use your hands or a bread spatulae to bring the mixture together.
- Knead for 2-5 minutes until the dough is smooth and gives little room to push it down. It will loosen up after it rests.
- Rest for 30 minutes at room temperature.
- After resting, using a pasta machine or a rolling pin, roll the pasta as thin as you desire. On my machine I started thick at a 7, rolling it three times through and then moved down to a 5, still rolling 3 times, and then moved to a final setting of 3.
- Using a scalloped circle cutter, cut circles from the sheets of pasta and carefully bunch it up by pinching the middle and folding the top and bottom on top of that to create a bow. It’s your blank canvas so, any shape will do!
- Either boil right away for 1-2 minutes, refrigerate in air tight container or let dry on a wire rack for longer storage.
**You might be tempted to add some more moisture to the dough, but resist. The semolina gives it a crumbly feeling, but don’t be fooled. It’s just right