I just love Sundays, don’t you? I work most Sundays.. but I get so excited when I have a Sunday off. I love to fill my Sundays with activities with my friends, and finish it with a nice big dinner.
Growing up, my family and I were super busy. Between my three brothers and I, we had so many activities that filled up every day of the week.. but no matter how busy we got, my mother always managed to get us together dinner. And Sunday dinner was always a big deal.
Even though I work on the weekends, I try and make a big “Sunday” dinner whenever I can. At least one day a week, preferably a day off, is my big cook day, and that is the day where I make a big dinner. Tonight I’m closing… so Tuesday is going to be my Sunday.
Making fresh pasta from scratch is such a treat, and a perfect option for a special Sunday dinner. If you have a food processor and a pasta roller, it is seriously so easy and takes very little time. This recipe can totally be made by hand, but it will definitely require more love (effort).
When making this recipe, keep extra oil and flour on hand when mixing the ingredients. Depending on where you live, the humidity, and your ingredients, you may need a little more flour or oil to get the right consistency.
When kneading the dough, be sure to really put your muscle into it! You want to ensure that the dough is thoroughly stretched in order to get the dough to the proper smooth texture and flexibility.
- 2 c all purpose flour, plus more for kneading
- 3 large eggs
- 1 T extra virgin olive oil
- 1 t salt
- semolina flour, for dusting
- food processor
- pasta roller
Place the flour, eggs, oil, and salt in a food processor. Pulse until all ingredients are combined, and the ball of dough is pulling away from the edges of the processor bowl. If the dough is too sticky, add some flour and pulse until combined. If dough is too dry, add some olive oil, 1/2 t at a time.
Remove the dough from the food processor, and place on a lightly floured work surface. With lightly floured hands, knead the dough with the heel of your hand for about 8-10 minutes. The dough needs to be very smooth on the edges, and if you poke it with your finger, the dough should bounce back a bit.
Wrap the dough in plastic wrap and allow to rest for at least one hour. If you aren't using the dough for over an hour, let the dough rest in the refrigerator. Allow the dough to come to room temperature for about 10 minutes before rolling.
Generously sprinkle semolina on a large baking sheet. To roll the dough, divide the dough in 6 equal parts. Before placing dough through the roller, form it into a rectangle-ish shape. You don't want to be jamming a ball of dough through a roller, and you also want the rolled dough to be coming out in long rectangular sheets, so you want to start with a rectangular shape.
Roll dough to desired thinness, and cut into shapes of choice. Each time rolling the dough and cutting it, be sure to generously sprinkle semolina, so the pasta doesn't stick together. Keep pasta covered with a towel at all times in order to keep it from drying out.
To cook, fresh pasta cooks much faster than dried. It should take 1-3 minutes, depending on how thick and what shape.
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