Chef Massimo Mannino of Nino’s Cucina Italiana shares his recipe for homemade pasta that you can make in your own home!
Dry Pasta Dough:
2 c. Fancy Durum or “00” flour
½ c. Semolina flour
1 ¼ tbsp. Extra Virgin Olive Oil
1 ¼ tsp. salt
1-2 c. Water (add as needed)
Add your flour and salt to a bowl. Make a well in the center, then add your water and olive oil. Begin to mix the flour and water mixture by whisking with a fork. Eventually a dough will form. Add more or less water or flour to achieve your desired hydration.
Knead the pasta dough for 10-12 minutes. Add a little water if it’s to dry or sprinkle some more flour if it’s to sticky. We are 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, cut sections off your dough ball and roll out with a rolling pin, then run through your dough press.Start at the widest setting, gradually working your way down to your desired thickness. Take your flattened dough and run it through the pasta cutter for spaghetti noodles. Sprinkle with some flour to prevent sticking together.
Let noodles dry on rack for 20 minutes for best performance of fresh noodles, or until completely dried for dry pasta.