The secret to perfect homemade pasta? Just ask Chef Jonathan Collins how it's done.
600 (grams) semolina flour, about 3 2/3 cups
6 large egs, or 12 large egg yorks
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
- Arrange semolina in a pile on a flat surface and make a well in the center to hold liquids. Add all eggs into well, add olive oil and whisk with a fork. Using fork, slowly incorporate liquids into semolina, pulling flour into the well while stirring, until a rough dough is formed.
- Gently knead dough until smooth. Wrap dough in plastic or a clean damp towel, and allow to rest at room temperature for 30 minutes.
- Divide dough in half and press into a flattened disk. Flatten dough with pasta machine, starting at the widest setting first. After each time the dough runs through the machine, set pasta machine to one setting thinner until pasta is just barely transparent.
- Dust sheet of pasta with a little semolina, and fold into a square. Slice with chef knife to desired width and unroll immediately.
- To store: dust well with semolina, arrange on a tray, cover and refrigerate or freeze. If freezing, once pasta is frozen, wrap well with plastic wrap and transfer into a sealable bag or container.
- To cook: bring a pot of salted water to a boil and blanch pasta for 30 seconds. Drain well, and toss with a little olive oil.