Homemade Pasta

Amarissa Scelsi, Sous Chef

P.S. Restaurant


1 ¾ Cup Semolina Durum Flour
1 Whole Egg
6 Egg Yolks
1 ½ Tbsp. Oil
1 Tbsp. Milk/ or Water
1 Pinch Kosher Salt


Making Dough:

  • Place flour into mixing bowl, make a well in the center.
  • Add 1 whole egg and the six egg yolks to the well.
  • Add oil and milk/ or water to the well, and a pinch of kosher salt.
  • Using a dough hook or paddle attachment, turn Kitchen Aid to a slow speed.
  • Continue mixing until all ingredients are combined into a ball of dough.

* If mixture is to dry you can add a dash of milk or water
* If mixture is to wet add a few pinches of flour

  • Take the dough out of the bowl and knead it for about five minutes, until the dough is smooth, then form it into a ball.
  • When you press on the dough it should make an indent and then spring back instantly.
  • Sprinkle the dough with flour and wrap the dough in plastic wrap. Let it rest for an hour in the refrigerator.

Rolling Out The Dough:

  • Once the dough has rested it will become more elastic and much easier to roll out.
  • Before you need to flatten the dough a bit to help it fit through the pasta machine.
  • Set the machine to 0 which is the biggest setting, feed the dough through the machine.
  • As the sheet comes out of the machine fold the dough into thirds. Run the dough through the same size setting four to five times.
  • Pass the dough through the machine gradually reducing the size, passing the dough through the same thickness four to five times.
  • Stop the process once you go through setting 5.
  • Cut your rolled-out dough to the length of your choice, next pass your sheets through the cutter of your choice, sprinkle pasta with flour to keep it from sticking.
  • Once you are finished you can cook your pasta right away, or you can freeze it in an airtight container until you are ready to enjoy it.