FRESH SEMOLINA FETTUCCINE

MAKES 1 1/4 LB
ACTIVE TIME:45 MIN
START TO FINISH:1 1/4 HR
MAY 2009

Flour and watercan it get any more basic? After a few minutes of kneading, the dough magically comes
together into a smooth, supple ball. Fettuccine is the goal here, but Chun also likes to cut the pasta into
free-form rags to serve with a wild-mushroom sauce.

2 1/2 cups semolina (sometimes called semolina flour) plus additional for dusting

1/2 cup plus 1/3 cup lukewarm water

All-purpose flour for dusting
EQUIPMENT:

a pasta machine
MAKE DOUGH:

Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on
a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add
water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30
minutes.
ROLL OUT DOUGH:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic
wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1
piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open
end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust
rollers and your hands with flour if necessary to prevent sticking.
Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without
folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14
inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll
out remaining dough in same manner (do not stack pasta sheets).
CUT PASTA:

Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest
pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from
underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted
baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes,
before cooking.
COOKS NOTES: Fettuccine can be made 1 day ahead and dried (keeping pasta strands as straight as

possible) until leathery but still pliable, then dusted with semolina and kept in a sealable bag (folded over
slightly if necessary) at room temperature.

Instructions

Things You'll Need:

1.

2 cups semolina flour (or American bread flour)

3 large eggs
Water, a drop at a time (if necessary)
Knife
Flour
Eggs
Pot with boiling water
Rolling pin
Pasta sauce
Step 1
Measure 2 cups of semolina flour into a mixing bowl. You can use American
bread flour if you can't get semolina, and all-purpose flour is the last resort,
but will still work if you are determined to make your pasta from scratch.

2.

Step 2
Crack 3 large eggs into the flour to make the homemade dough.

3.

Step 3
Mix the dough with a fork first, and then knead with your hands until the pasta
dough is firm. This usually takes about 10 to 15 minutes.

4.

Step 4
Add water a drop or two at a time if the dough is too crumbly.

5.

Step 5
Roll the pasta dough into a ball and cover with plastic wrap (or a plate) for at
least 30 minutes.

6.

Step 6
Roll out the homemade dough into a flat sheet using a rolling pin (or a tall
glass, wine bottle or whatever kitchen item you like to use for rolling things
out). You may need to lightly flour the surface you are using to roll the dough
and your rolling pin. The dough should be rolled extremely thin before cutting
it into noodles.

7.

Step 7
Use your hands to carefully roll the flattened dough sheet into a tube.

8.

Step 8
Slice the tube with a knife into sections no wider than the thickness of a
quarter.

9.

Step 9
Stretch out the strands and let them dry for about 10 minutes.

10.

Step 10
Boil your made-from-scratch pasta in salted water for only 2 or 3 minutes,
depending on the thickness of your strands.

11.

Step 11
Taste a sample when the pasta floats to the top.

12.

Step 12
Drain and add sauce immediately.

13.

Step 13
Dive in and congratulate yourself on a scrumptious homemade pasta dinner.

Some more tips:

1. Don't use semolina the first time you try this-- use bread flour! Semolina is firm
and hard as heck to work, especially if the water content is too low (something
one can't easily gauge the first time through). I tried pure semolina once, and
short of having a pasta machine to help knead it, it was like trying to roll out lead.
I tend toward equal parts semolina and bread flour by preference.
2. Add a bit of oil (tablespoon or two) with the egg to help make things smoother
and easier to work.
3. Use fresh eggs at room temperature. Eggs lose water as they age, meaning
you have to add water (usually by eyeballing the dough-- which requires
experience!) to make up for it. Warm eggs blend more readily and easily meaning
less time kneading and less likelihood of overkneading the dough.