Wear latex gloves while making dough to prevent it from sticking to your hands. Pour all ingredients into a large mixing bowl. Use hands to mix the flours and liquids. Continue mixing until you have a ball of dough
Step2
Place dough ball on a clean, dry countertop or cutting board. Work dough by rolling it away from you. Fold the dough, and roll it back toward you. Roll and knead the dough for two to three minutes. This activates the gluten needed to make pasta.
Step3
Place ball in a mixing bowl. Cover and allow to rest for about five minutes in the refrigerator.
Step4
Morrison recommends a simple, hand-crank pastamaker available at most kitchen stores. Cut the dough ball into quarters. Flatten each piece to resemble a thick pancake. Sprinkle each with flour to prevent pasta from sticking in the machine. Set the pastamaker on the widest setting and run the pancake-shaped dough through the pastamaker.
Step5
Adjust the setting one size smaller. Run same dough through again. Repeat this process with the three remaining quarters.
Step6
Most pastamakers offer several settings for slicing pasta, from lasagna noodles to spaghetti. Select a setting, and run pasta strips through the pasta machine cutter. Make fresh pasta just before you cook it in boiling water. Note: Homemade pasta tastes best when it's rolled, cut and cooked within an hour.
Tips & Warnings
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on 3/31/2008
I agree with Liberanos. Rule of thumb I use is 1 handful of flour (1 cup) to 1 egg. And if you want nice rich pasta, add an extra egg yoke every three eggs. BTW, why knead by hand. Too much trouble. Just toss flour, eggs, salt, oil (and a tablespoon of water too) into the CuisineArt and buzz. Turns out fine for me all the time.
on 7/22/2007
There is no way 2 eggs is going to hold 4 cups of dry ingredients together. I'd start with at least 4 eggs and expect to use 5 especially with the semolina. You need to rewrite this recipe!!!
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OMahony said
on 3/31/2008 I agree with Liberanos. Rule of thumb I use is 1 handful of flour (1 cup) to 1 egg. And if you want nice rich pasta, add an extra egg yoke every three eggs. BTW, why knead by hand. Too much trouble. Just toss flour, eggs, salt, oil (and a tablespoon of water too) into the CuisineArt and buzz. Turns out fine for me all the time.
Liberanos5 said
on 7/22/2007 There is no way 2 eggs is going to hold 4 cups of dry ingredients together. I'd start with at least 4 eggs and expect to use 5 especially with the semolina. You need to rewrite this recipe!!!