Pasta (dough base)

I use this shit for everything. The noodles for my balls, spaghetti, lasagna/manicotti. Quite versatile. Go on and get the Semolina Flour, it makes a difference.

Playlist: Lady Antebellum/Champagne night, Garth Brooks/The night I called the old man out, Beaches of Cheyanne, That Summer

Ingredients

1 cup semolina flour

1 cup regular flour

1 egg, fresh out the backyard

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/2 cup cold water

What? Where?

Sift your flours & salt together into your KitchenAid with dough-hook attachment. I crack my egg into the measured cup of water and scramble it a bit, then dump all the shit together (including the olive oil).

Throw the mixer on low to med. Give it time. It needs to bang around a bit. If the dough is still sticking to the bottom of the bowl, add about 1/8 cup of flour (whichever one tickles your pickle) until the dough isn't sticking to anything on the bowl.

Be careful, that mixer will rip your arm off. Turn it off, and molest your dough. A little tacky (like me) is good, if it sticks so much you have some left on your finger, more flour, and repeat. Make sure you give it enough mixing time. At least 2-3 minutes after adding last bit of flour before testing it again.

Once your sticky level makes you happy, throw that shit on some parchment paper, wrap it up, toss it in the fridge for about an hour (you can go right away, but it helps to chillax it a bit)

That's it! Whatcha making? My method is pretty much what's recommended by KitchenAid, cut/tear your dough in half with the roller attached, and mixer on low, flour the rollers and outside of your mini balls (of dough, stop taking offence). Roll it through on largest setting, fold it over, run it through again. Bump the size down one and repeat, bump size down one and repeat. . . I do most my pasta on smash level 5. This includes manicotti, lasagna, spaghetti. If I'm doing noodles for say, meatballs, or something saucy, I'll make them a bit thicker.

For egg noodles/spaghetti, make sure you flour the shit out of the cutters, or it will all stick together, and there you are, fingering your pasta for a while.

I don't have a fancy noodle-drier rack. I use plastic coat hangers and hang my shit over the sink. I don't see a big benefit in letting them dry a whole hell of a lot, so I usually make noodles, then get right to whatever the fuck I'm doing. Now, they don't boil long! About 6min is all you're going to need. Lawrdy, lawrdy, the texture is so smooth, you'll never buy a box again.