Looking for a recipe for homemade pasta? PMQ has you covered in our latest “Go for the Dough” video!
Just remember: Making homemade pasta from scratch is labor-intensive for a pizza restaurant operation. But according to Massimo Mannino, owner of Nino’s Cucina Italiana in Greenville, North Carolina, the extra work pays off in terms of adding freshness and flavor to your menu. “It definitely pays to do at least one freshly made pasta for your menu,” Mannino told PMQ’s Brian Hernandez in a recent article, “Adding Pasta to Your Menu Can Boost Your Bottom Line.”
In this installment of “Go for the Dough,” Brian walks you through all the steps of crafting homemade pasta in less than two minutes. (Scroll down for the text version of the recipe for homemade pasta.)
Recipe for Homemade Pasta Dough (Spaghetti)
Courtesy of Massimo Mannino
2 c. fancy durum or “00” flour
½ c. semolina flour
1¼ tbsp. extra-virgin olive oil
1¼ tsp. salt
2-3 c. water (add as needed)
Make a well in the center of the flour, and add 1 c. of water, olive oil and salt to the middle. Begin to mix by gradually adding the flour to the water in the middle and whisking with a fork. Keep adding flour, and eventually a dough will form.
Knead the pasta dough until it’s elastic. Add a little water if it’s too dry or sprinkle more flour if it’s too sticky. Knead for 10 to 12 minutes. You’re looking for a smooth and elastic consistency, which will develop the longer you knead the dough. Cover dough tightly with plastic wrap, and let it rest for around 30 minutes.
After the dough has rested, use a rolling pin to roll out the dough until it is very thin and in a rectangular shape. You can cut the dough in half and work in batches. Once you’re done and the dough is very thin, run through your pasta cutter for spaghetti. Sprinkle with some flour to prevent sticking together. Let the noodles dry on a rack for 20 minutes for best performance.