I. Love. Pasta.
Confession: I used to eat it for dinner every single night. No joke. Just plain pasta with salt & parmesan. And I wondered why I had that little potbelly. Now I save that meal for the night before races:)
A few weeks ago my youth group made homemade pasta! … does that make it churchmade pasta? No.. I’ll stop now.
Father Jamie had already made the dough before we all got there but he gave me the recipe so I can share it!
- 2 1/3 c semolina flour
- 3 large eggs
- 1 tsp salt
- 1 tbsp olive oil
- 3-6 tbsp water
- Pour out flour in a pile on a flat surface. Form a well in the center. In the well, pour remaining ingredients. With a fork, gently mix the wet ingredients. Gradually begin to incorporate the flour into the wet mixture. Once the wet mixture is mixed with the dry, begin to knead it into a dough ball. Continue to knead the dough ball for several minutes until the dough is evenly mixed and elastic. Wrap with plastic wrap and let sit at room temperature for one hour.
- Unwrap the dough, and cut into large pieces which must be flattened. Run the flat dough pieces through a pasta press. With each pass, reduce the opening between the press rollers by adjusting the press dial until you reach the desired thickness for the pasta you are making. Once the pasta sheets are ready, run them through the appropriate pasta cutter to make the noodles.
- Boil the fresh pasta for only a few minutes, or hang in the open air to dry. Store in an airtight container.
We served it with salad, bread, and a homemade bolognese sauce. There’s not a more perfect meal, if you ask me!
Homemade pasta is sooo much better than regular. Once you try homemade, you’ll never want to eat storebought again!
It was such a good meal! Thanks for putting it together, Father Jamie