Plain Pasta

Recipe View 2 mins In a large bowl, whisk together the semolina flour, salt, and baking powder (if using). (2 minutes)

Recipe View 1 mins Create a well in the center of the dry ingredients. Add the warm water and softened butter (if using) to the well. (1 minute)

Recipe View 3 mins Using a fork or your hands, gradually incorporate the dry ingredients into the wet ingredients, mixing until a shaggy dough forms. (3 minutes)

Recipe View 10 mins Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be firm but pliable. If the dough is too dry, add a teaspoon of water at a time until the desired consistency is reached. If too sticky, add a tablespoon of flour at a time. (10 minutes)

Recipe View 45 mins Form the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll. (30-60 minutes)

Recipe View 1 mins After the dough has rested, divide it into four equal portions. (1 minute)

Recipe View 6 mins On a lightly floured surface, roll out one portion of the dough at a time to your desired thickness (between 1/8 and 1/16 inch). Keep the remaining portions covered to prevent them from drying out. (5-7 minutes per portion)

Recipe View 5 mins Cut the rolled-out dough into your desired shapes, such as fettuccine, tagliatelle, or pappardelle. You can use a sharp knife, a pasta cutter, or a pasta machine. (5 minutes)

Recipe View 2 hrs Arrange the cut pasta in a single layer on a lightly floured surface or a pasta drying rack. Let the pasta dry for 1-3 hours, or until it is firm to the touch. (60-180 minutes)

Recipe View 3 mins Cook the pasta in a large pot of boiling, salted water for 2-4 minutes, or until al dente. The cooking time will vary depending on the thickness and shape of the pasta. (2-4 minutes)

Recipe View 0 mins Drain the pasta well and serve immediately with your favorite sauce.