Homemade pasta

Homemade Pasta Recipe with Durum Wheat Semolina

Total preparation time: 2 hours
Resting time: 30 minutes
Drying time: 2 days (optional, but recommended)
Number of servings: 4

Welcome to the fascinating world of homemade pasta! Here, you will discover how to transform a few simple ingredients into a culinary delight that will bring a touch of authenticity to every meal. Whether you are a beginner cook or an experienced enthusiast, this recipe will guide you step by step, providing you with all the tricks needed to achieve perfectly delicious pasta.

The history of homemade pasta is rich and full of tradition. It has been prepared over the centuries, becoming a symbol of gastronomy in numerous cultures. Whether you enjoy it with refined sauces, in salads, or on its own, pasta has the ability to bring joy and flavor to any meal.

Necessary ingredients:
- 5 fresh eggs
- 250 g of type 650 flour (or Hungarian flour)
- 250 g of durum wheat semolina (Semola di grano duro rimacinata)
- 1 tablespoon of salt

Ingredient details:
- Eggs: Opt for fresh eggs from free-range hens if you have access. These will give the dough a better texture and a more intense flavor.
- Flour and semolina: Type 650 flour combined with durum wheat semolina is the secret to achieving pasta with a perfect consistency. The semolina will add a hint of flavor and improve the texture of the pasta.

Preparation technique:
1. Preparing the dough: In a large bowl, combine the flour, semolina, and salt. Mix the dry ingredients well to ensure the salt is evenly distributed. Add the eggs and mix with a spatula or your hands until all the ingredients start to come together.
2. Kneading: This is where the adventure begins! Knead the dough for about 10-15 minutes until it becomes firm and non-sticky. It is important to be patient at this stage. If the dough seems too tough, you can add a tablespoon of water at a time, but be careful not to saturate it.
3. Resting the dough: Shape the dough into a ball and wrap it in plastic wrap. Let it rest in the refrigerator for 30 minutes. This step is essential as it allows the gluten to relax, making the dough easier to roll out.
4. Dividing and rolling out: After resting, divide the dough into four equal parts. Use a rolling pin to roll each piece of dough into thin sheets. If you have a pasta machine, it will do half the work, but you can also use a knife to cut the pasta manually.
5. Passing through the pasta machine: If using a machine, start with the narrowest setting and pass the dough through it. Repeat the process, gradually increasing the size of the setting. Make sure to sprinkle a little flour on the sheets of dough to prevent sticking.
6. Drying the pasta: Once you have cut the pasta into the desired shape, let it dry on a clean surface, covered with a sheet of paper, for at least 30 minutes. This step is important to avoid sticking when boiling.

Serving:
Your homemade pasta is extremely versatile! You can enjoy it with various sauces, but a classic and delicious combination is with pesto sauce. The pesto brings a fresh and vibrant flavor, perfectly complemented by the texture of homemade pasta. You can also add grated Parmesan cheese on top for an extra burst of flavor.

Useful tips:
- If you don’t have a pasta machine, don’t worry! You can cut the sheets manually into the desired sizes. Use a sharp knife to achieve uniform shapes.
- Pasta can be made in advance and stored in the freezer. It’s a great idea for days when you want something quick yet tasty.
- Depending on your preferences, you can experiment with various flavors of pasta. Add cooked and chopped spinach for green pasta or turmeric for a golden hue.

Calories and nutritional benefits:
This homemade pasta recipe has approximately 300-350 calories per serving, depending on the sauce served. Pasta made with durum wheat semolina is rich in protein and complex carbohydrates, providing long-lasting energy. It also contains B vitamins, essential for energy metabolism.

Frequently asked questions:
1. Can I use another type of flour to make pasta?
Yes, you can experiment with whole wheat flour or rice flour, but the result will vary. Durum wheat flour is ideal for achieving a perfect texture.
2. How long can I keep fresh pasta?
Homemade pasta can be stored in the refrigerator, covered, for 1-2 days. If frozen, it can be kept for several months.
3. Is it necessary to boil the pasta before using it?
Homemade pasta is boiled just like commercial pasta. Make sure to boil it in salted water to enhance its flavor.

I hope this homemade pasta recipe with durum wheat semolina brings you joy and flavor in the kitchen! Don’t forget to share your experiences, and every meal will become a special occasion to enjoy cooking. Bon appétit!