Handmade Pasta with Fresh Herbs

Pasta dough:

To make pasta by hand, mound the flour in a bowl or better yet on a flat, non-porous surface — your counter or tabletop work great. Add a pinch of salt to the flour. Without salt, the pasta will not be as flavorful.
Make a well in the mound of flour and crack the eggs into the well. Use a fork to beat the eggs in the well, then slowly incorporate the flour from the sides of the well into the egg mixture.
Once the flour is fully incorporated and is too thick to mix with a fork, it’s time to knead by hand. Kneading the dough creates the critical gluten structure that holds the pasta together. Using a stand mixer with a dough hook simplifies the process. But kneading by hand is fun — it connects you to the process.
Knead the dough until it is smooth, very firm, and dry — about 8 to 12 minutes. Depending on the grind of your semolina, the dough might be more or less smooth. But if it feels sticky, dust your dough and work surface with semolina flour and knead until smooth and firm. If the dough is even a bit too wet, it will stick when you run it through the pasta machine or roll it out.

Gluten free pasta dough:

*Recipe courtesy of Chef Cheri Schultzke

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