Making pasta from scratch, especially with farm eggs, has less cholesterol and a richer taste. E.A.T. Marketplace Chef Leah and our own Dr. Sotis tackle homemade pasta—but don’t be intimidated, you can too! Try it out with the recipe and video below.
4-6
servings1
hour15
minutes580
kcalMaking pasta from scratch, especially with farm eggs, has less cholesterol and a richer taste. E.A.T. Marketplace Chef Leah and our own Dr. Sotis tackle homemade pasta—but don’t be intimidated, you can too! Try it out with the recipe and video below.
1 1/2 cups Semolina Pasta Flour
1 1/2 cups all-purpose flour
4 eggs (room temperature and slightly beaten)
4 tbsp. Olive Oil
4 tbsp. Water
1 tsp. salt
Beet Tops
Wild Arugula
Parsley
Basil
1 Cup of Hazelnuts
Pecorino Cheese
Pinch of Salt
Oregano
1/2 Cup of Hemp Seeds
Half a Lemon
Olive Oil
If making by hand: Combine semolina, flour, beaten eggs, water, oil, and salt. Mix to make a stiff dough. Knead for 10 minutes by hand.
If using a stand mixer: combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook.
Working with small pieces of well-floured dough, send through the pasta roller on the widest setting. Fold the dough into thirds and send it back through with the folded ends on the sides. Do this one more time and send it through the widest setting.
Continue to work the dough through the roller, rotating the dial each time to make the pasta sheet thinner and thinner. Ensure your dough always has enough flour so that it doesn’t stick to your roller.
It’s up to you, how thick you would like your pasta. The higher the number on the dial, the thicker the pasta (we like 4-5).
Once you have your sheet of pasta, you can send it through the cutting side to make spaghetti or Fettucine (depending on your pasta machine). You can also hand cut your noodles into any shape you like.
Ensure your noodles are well floured so they don’t stick. Don’t worry about the extra flour, as it will come off in the water.
2 cups fine almond flour
2 cups tapioca flour/ a bit more for kneading
2 large organic farm eggs (you want a fresh egg, as that rich yolk makes this pasta)
1/4 cup water
Incorporate the almond flour and tapioca flour/starch, either in a Cuisineart mixer with blade attachment, or in a large bowl to make on your counter top (same as above method). I highly suggest this is done in the mixer, as it is a much wetter dough, and not as easy to work with.
Once the flours are combined (3-4 pulses), add the eggs and half the water pulsing 5-6 times. Scrape any dough from the sides of your mixer and continue pulsing until combined, adding more of your measured out water if needed (you want this dough to feel like and resemble play-dough).
Transfer the dough to a large counter top work area, dusted with ample tapioca flour (if the dough is sticky, use more tapioca flour).
See above method to prepare the dough for cutting, cooking, and storage.
