Using a Pasta Machine is one of the ways to shape Egg Pasta Dough (or non-egg semolina pasta as well). Remember that you need to allow your dough to rest before you can shape it:
- To shape the dough on the same day, let it rest for at least 1 hour after kneading (at room temperature and covered with a cling wrap).
- If you let the dough rest overnight in the fridge, take it out of the fridge and let it rest for at least half an hour (at room temperature and covered with a cling wrap).
For this recipe, we use Kitchen Aid Pasta Machine. If you use a manually operated pasta machine, the sheet roller would have the same “1” to “6” settings which indicate the thickness of the pasta dough you are rolling, with “1” being the thickest.
Before you start, set up the working space:
- Pasta machine with the sheet roller attachment
- Wooden board (to place your dough, sprinkled with semolina)
- A bag of semolina flour within arm’s reach from wooden board
- Clean surface covered with cloth (to distribute your pasta sheets)
- A tray with generous amount of semolina flour
This recipe was prepared for a dinner of 5 persons.
I. Roll out pasta sheets
- Sprinkle semolina flour on the wooden board and egg pasta dough.
- Cut your dough into half. Cut it again into another half. You will have a quarter about the size of your palm.
- Gently shape your quarter into a roughly rectangular piece. Turn both sides through the semolina on the wooden board.
- Set the pasta machine sheet roller to “1” (thickest) and switch on your machine. Run the dough through the top of the roller.
- Change the setting of the machine to “2”. Add semolina to both sides of the sheet, and run it again through the roller.
Repeat this step, increasing the machine setting by a number each time, until the piece is run through setting number “6”.
- Place your thin sheet onto a cloth. Cut into desired length and slice uneven ends to create rectangular sheets. Sprinkle semolina on the sheet to prevent it from sticking.
Repeat steps 1 to 6, until you use all your egg pasta dough. Do not throw away the remaining cut ends, which can be used as “maltagliati” (“badly shaped”) typically used for soups with beans or peas.
II. Run it through the shape cutter
- Change your pasta machine attachment to the Fettuccine Cutter (or your desired shape cutter). Run your thin sheet through the cutter.
- Hold the fettuccine bundle and run it through semolina flour in the tray. Roll the bundle up and set aside while you work on the other sheets.
- Cook the pasta in boiling water (with salt), or store in the freezer.
We seasoned our pasta with Ragu alla Bolognese.
Where we bought our ingredients in Singapore:
- Semolina flour – Scoop, the nearest to us at Great World City
Other options: Phoon Huat, Little Farms
Semolina vs Other Flours
Semolina works better than “00” white flours to keep pasta dry. If you do not have any semolina at home, you may use other white flours.
Hand Rolling vs Pasta Machine Sheet Roller
My grandmother could roll out very thin pasta sheets by hand, using a big wooden board and a long wooden rod, and she was much faster than the machine. It is doable, of course, but takes a lot of skill.