How to Make Fresh Homemade Pasta with Chef Maria Helm Sinskey | Williams-Sonoma

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor.

semolina flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious substitute.

Measure 1 cup of all-purpose flour and 1 cup of semolina flour into a bowl.

Add 1.5 teaspoons of salt to the flour mixture.

Whisk the dry ingredients together.

Crack 3 eggs into a separate bowl.

Measure 1 tablespoon of water and add it to the eggs.

Measure 1 tablespoon of olive oil and add it to the egg mixture.

Whisk the egg mixture until smooth.

Gradually stir the egg mixture into the flour mixture until combined.

Knead the dough by hand until smooth, adding a few drops of water if necessary.

Form the dough into a patty and divide it into three pieces.

Wrap the pieces in plastic wrap and let them rest for 45 minutes to 4 hours at room temperature.

Roll the rested dough through a pasta machine starting at the widest setting.

Fold the dough into an envelope and roll it through the machine again.

Repeat the rolling process until the dough is thin enough, adjusting the machine settings as needed.

Cut the rolled dough into desired shapes and lay it out on a sheet pan sprinkled with flour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens