Fresh SPAGHETTI from scratch

I admit, I have never made fresh pasta in my life.  My husband always does it.  My excuse is that I refuse to learn to make it so that he would always have to, ha ha.  He learned the technique while he was unemployed a few years ago, when he quit his job to move countries for mine.  I am quite lucky.

But ever since he started making fresh pasta, we have refused to eat boxed pasta - it just is not nearly as tasty!  (Okay, admittedly, when we have the rare weird urge for Kraft Mac & Cheese, we do have it.)

Apparently, it is not difficult, so here's an easier recipe, if you want to give it a go!

SEMOLINA SPAGHETTI

1.5 cups semolina flour

2 eggs

1 tbsp olive oil

1 tbsp water

pinch of salt

Essentially, throw all these into your Kitchenaid mixer, and with the dough hook, put on high until it forms a ball and no dough remains stuck on the bottom.  It will take a few minutes, and yes, it is a little unnerving putting your Kitchenaid through that much effort.  But we've used ours for this purpose for several years, and it's still working very well.

Once in the ball, wrap dough in saran wrap and leave at room temperature for at least 30 minutes.

Roll out onto sheets, then cut into desired pasta type.  

We use this pasta roller.  We bought it at the same price years ago.  Works very well, and hasn't given us any problems.

Note though, that pasta rolling may need some practice.  My husband normally uses a simpler recipe than this, only consisting of regular unbleached flour and eggs, but the rolling process is slightly trickier than this one.  Also, in our experience, fettucini and linguine are much easier to roll out than spaghetti.  This is the best recipe we've found so far for spaghetti.

It tastes wonderful, especially with homemade tomato sauce (recipe can be found here).  

Enjoy!