Pasta Vegetarian

Traditional Italian Homemade Pasta

This may not be true for everyone, but I enjoy very few things more than cooking all day on a snowy day and then reaping the fruits of my labor with a fantastic feast. Well, this homemade pasta recipe couldn’t come at a better time because our weather forecast calls for three FEET of snow starting tomorrow. 

Colorado can never make up its mind this time of year. Is it summer or the dead of winter?Last weekend I was eating lunch with friends on a patio in a tank top. This weekend, I plan on hunkering down and making a ton of pasta while the blizzard rages outside. 

The really nice thing about making homemade pasta is that you don’t have to use it all up when you make it. You can dry it or freeze it for later use. So since I can’t go anywhere this weekend, I will pass the time by making heaps of homemade pasta. I will be so happy to have all of this pasta later when my spring veggies start making their debuts whenever Colorado decides that it’s really, really springtime.


1 ½ c. 00 flour or all purpose flour

1 ½ semolina flour 

4 eggs

4 Tbsp. water

4 Tbsp. olive oil

1 tsp. salt

Fit your stand mixer with the pastry hook. In the bowl, combine flour, semolina flour, beaten eggs, water, olive oil and salt. Turn on the mixer to medium speed and knead until the dough is mixed thoroughly, not sticky forms a smooth ball. If the dough is sticky, add a bit of semolina. If it’s dry, add a bit of water. Place the ball of dough in a bowl and cover it for 30-60 minutes.

When you’re ready to roll out the pasta, divide the dough ball into four parts. Set your pasta machine to a 0 and run the first ball through. To even out the pasta, you can either fold in the sides and roll through again or cut off the rough edges. Next, roll the dough through at 1, then 2, 3, 4, and finally, 5. By now it should be very thin. If you are going to use a specific cutting attachment, e.g. fettuccine or pappardelle, dust the thin pasta with a little flour before sending it through the cutter. 

At this point, you can either hang your pasta on a dryer to place it on a flat, floured surface. To cook immediately, boil pasta in salted water for 3-4 minutes or until cooked al dente. If you would like to save it for later, allow the pasta to dry and store it in an airtight container. 

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