Nutritional Tidbit from Audrey. Who doesn’t love Pasta! While we can’t call it a health food, we can definitely call it a soul food. Pasta is thought to have originated from Greece but the Italians took it to another level. Dried pasta came to be when people needed to store it for long voyages. And while dried pasta is a quick easy thing to pair with almost everything, fresh pasta has more flavor on its own. As you make it you can add herbs and spices into the dough as well as things like Spinach, tomatoes, garlic, sweet potatoes… Be adventuresome and enjoy!
Sift together the flour, salt and semolina into a large bowl.
Add the eggs into the center, kneading constantly, put in enough milk to form an elastic dough. Cover and let stand for one hour.
Divide the dough and place on floured surface, roll each piece as thin as you can. Wrap a dough sheet around a rolling pin and make a lengthwise slice with a sharp knife to create a stack of long strips. Remove the rolling pin and cut strips into desired sizes.
Spread pasta out on a tablecloth and dry in a well ventilated area for five to six days ( or on a clothes rack). This is where I boil them in salted water and eat them.
You can store in a cotton bag in a refrigerator or if fully dehydrated in a cool dark place.
Ingredients
Directions
Sift together the flour, salt and semolina into a large bowl.
Add the eggs into the center, kneading constantly, put in enough milk to form an elastic dough. Cover and let stand for one hour.
Divide the dough and place on floured surface, roll each piece as thin as you can. Wrap a dough sheet around a rolling pin and make a lengthwise slice with a sharp knife to create a stack of long strips. Remove the rolling pin and cut strips into desired sizes.
Spread pasta out on a tablecloth and dry in a well ventilated area for five to six days ( or on a clothes rack). This is where I boil them in salted water and eat them.
You can store in a cotton bag in a refrigerator or if fully dehydrated in a cool dark place.