Linguine Noodles from scratch

 

Store bought pasta noodles may be cheaper and convenient but I say there is nothing better than a fresh homemade pasta noodles. They are satisfying and fun to make too! 


Note: You can make either of the three linguine recipes below or you can make them all but in separate batches.


Ingredients

Spinach Linguine

1 1/8 cup All-purpose flour plus additional for kneading

1/4 cup semolina flour

1/2 teaspoon salt

1/3 cup fresh spinach juice

1 egg

Bell pepper Linguine

1 1/8 cup all-purpose flour plus additional for kneading

1/4 cup semolina flour

1/2 teaspoon salt

1/3 cup fresh red bell pepper juice

1 egg

Regular Linguine

1 1/8 cup all-purpose flour plus additional for kneading

1/4 cup semolina flour

1/2 teaspoon salt

2 eggs

Direction

1. Place all ingredients except for additional flour in food processor. Process until mixture just forms a ball (do not over-process).

• By hand: Blend together all dry ingredients in a large bowl. Make mound with the dry ingredients and scoop out a well in the middle. Beat together the wet ingredients and pour into the well. With a fork, whisk and incorporate the flour from the edges a little at a time. Try not to let the egg spill over the sides. Keep whisking and then mixing by hand until all the flour is incorporated. Knead the dough lightly for 7-8 minutes until dough is smooth, elastic and not sticky. 

2. Take out the ball from the food processor or bowl onto a lightly floured work surface. Knead for about 7 or 8 minutes, incorporating a little extra flour from time to time so as to keep it from sticking. Knead it until it is smooth, elastic, and no longer sticks. Cover and let stand for 1 hour. 

3. Separate the dough into two equal parts, keep the non working dough covered to keep them from drying out. Set pasta machine rollers on widest setting, flatten portion of dough into a rectangle and feed through rollers 4 or 6 times, folding rectangle in half each time and then feeding through the rollers again. Sprinkle with flour as necessary to keep from sticking. Set machine rollers to next narrower setting and feed dough through several more times, without folding. Keep setting machine rollers narrower and narrower until desired pasta thickness is reached. Hang sheets over a dowel, or let them hang off edge of counter to dry somewhat. Roll remaining portions in same manner. Cut as desired when still somewhat soft.

Cooking: Cook pasta for 3 to 4 minutes. Do not overcook! 


Serve with your favorite pasta sauce.