MINNEAPOLIS — Making pasta at home is relatively simple, as long as you have the right tools.
October is National Pasta Month and Red Rabbit's Corporate Chef, Adam Lerner, joined KARE 11 Saturday to show us how to make homemade noodles in the confines of your own kitchen.
Recipe: Homemade pasta
- 1.25 cups high gluten flour
- 1.25 cups semolina
- 1 whole egg
- 5 egg yolks
- In a medium mixing bowl, add semolina and bread flour and whisk to combine. Transfer the flour mixture to a mound on a smooth, clean work surface. Shape a well in the center of your flour.
- Add the egg and egg yolks to the well.
- Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste.
- Once most of the pasta flour is incorporated and the dough begins to come together, switch from using the fork to using your bench scraper. Scrape the dough up from your work surface and fold it over itself. Use the bench scraper to chop the mixture together and evenly distribute the flour throughout a shaggy dough. If the dough is too dry to come together, drizzle a little additional water over the mass of dough and continue to combine with the bench scraper.
- Use your hands to pull the dough together and knead. Use the mass of dough to pick up any scraggly dough scraps or loose flour on your work surface. The dough should be firm and may be slightly tacky but should not stick to your hands or the work surface.
- Once all the flour is incorporated and the dough is homogenous, form a smooth ball. Cover the dough with a damp towel or plastic wrap to prevent drying. Allow the dough to rest for at least 30 minutes or overnight in the refrigerator.