Homemade Spaghetti

This is approximately one pound of homemade spaghetti on a drying rack, using a recipe that I refined over time.

 

My current recipe for pasta dough is:

-- 50% Semolina Flour

-- 25% Bread Flour

-- 25% All-Purpose Flour

 

With the ratio of 100 grams by weight of the composite, mixed flour to one large egg. And, of course, that's dependent on many factors, so you may have to add some water and/or flour to get the right, non-sticky consistency.

 

You can also vary the ratio of bread flour to all-purpose flour to suit your needs. Raising the amount of Bread Flour will result in "chewier" pasta, similar to storebought; while increasing the ratio of All-Purpose can make a pasta that practically melts in your mouth.

 

Once the dough comes together, I knead it by hand for ten minutes, and then cover it to rest for 45 minutes.

 

I use a Marcato pasta press with electric motor drive. Depending on how much pasta I'm making, I'll cut the dough into either three or four pieces to roll through the machine.

 

Lightly dust the dough with flour as you begin pressing it, and as needed, until you get to the number "6" setting on the Marcato.

 

Lightly dust with flour before you run it through the cutting attachment. The drying stand has a convenient "wand" that you can pick up the cut pasta with, and then deposit on one of the drying arms.

 

I usually don't let it dry all the way through. Once the pasta is cut and on the rack, I then get a pot of water boiling, well salted, and then throw the pasta into the boiling water. I cook it for three to five minutes.

 

I like this recipe because it produces a spaghetti that's just as resilient as commercial, but is much more delicate than storebought. When teamed up with my homemade Meatballs in Marinara sauce, it makes for a satisfying dinner.

 

Done