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Pasta Dough for Sheets (Semolina)

Yield: 2x 18" sheets for Ravioli, 6x 6" sheets for Cannelloni, or 3x 12" sheets for cut pasta (e.g. Capellini, Spaghetti, Fettuccine, Lasagnette) which is a little over 2 servings, so multiply as needed.

Ingredients:

  • 150 g (1 cup) Semolina flour
    • plus extra AP flour for preparing.
    • All-Purpose flour can be substituted in a pinch.
  • 5 g (~1 tsp) salt, fine ground
  • 1 large egg, beaten with water (50 g, alter the water accordingly for a total of 75 g together)
    • For Egg Noodles, use 70 g of egg yolks and 5 g of water (5-6 yolks).
    • For flavored pasta (e.g. spinach, carrot, red pepper, beet) replace the water with 60 g of prepared fresh produce (e.g. blanched spinach, baked carrot, roasted red pepper, roasted beet) for a total of 110 g pureed with the egg and salt before adding to the flour.

Directions:

  • Place flour, salt, egg, and water in the mixer bowl.
  • Attach the bowl and flat beater.
  • Turn to speed 3 and mix until everything comes together. (~1 min)
    • Note: If the dough is too dry and remains crumbly, then add a little water ¼ tsp at a time every 30 seconds until it starts to come together.
    • I use a couple of squirts from a small spray bottle on the mister setting.
  • Continue to knead on speed 3 for another 2 minutes.
  • Let it rest for 45 to 60 minutes wrapped in cling wrap on the counter.
    • Note: This is a great time to prep veggies, proteins, and sauces.

For Sheet pastas:

  • Flatten the dough into a rectangular shape.
  • Attach the pasta sheet roller to your stand mixer and set it to #1.
  • Dust both sides of the dough with flour.
  • Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller.
  • While on #1, tri-fold the dough, rotate 90⁰, and run it through again.
  • Tri-fold, rotate, and run it through at least 3 times on #1 to put a final knead on the dough, dusting both sides of the dough with flour as needed to keep it from sticking.
  • Lower the setting down to #2.
  • Run the dough through twice.
  • Repeat the dusting, lower the setting, and run through twice on each lowering down to the desired thickness.

    • 3 dumplings

    • 4 thick noodles and ravioli

    • 5 thin noodles

  • Dust both sides of the dough with flour to keep it from sticking.
  • Turn off the stand mixer.
  • Cut the sheets to the desired length.

For Cut pastas:

  • After preparing the sheets, replace the sheet roller attachment with the desired cutter attachment.
  • Turn on the stand mixer to speed 2 and run the pasta dough through the pasta cutter.
  • If using it immediately, then it will only take ~2-3 minutes to cook in boiling water. ​If using the all-yolk variation, then thinly cut all-yolk strands can take only 60-90 seconds to reach that perfect al dente.
  • If drying it to use later:
    • Either put it in little nests or hang it on a pasta drying rack and let it dry for at least an hour.
    • It will take ~7 minutes to cook in boiling water.