Artisanal Fresh Linguine Pasta
Rediscover the joy of homemade pasta with this artisanal fresh linguine recipe. Perfected after years of practice, this pasta dough combines semolina and all-purpose flour with the richness of eggs and olive oil. The result is a delectably smooth and elastic dough that rolls out perfectly, making for ideal linguine noodles. This recipe not only rekindles a passion for pasta-making but guarantees a restaurant-quality experience right in your own kitchen. Once you try this fresh pasta, you may find it hard to go back to store-bought varieties!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Semolina flour
3/4 cup (Unmeasured)
All-purpose flour
1 cup (Unmeasured)
Large eggs
2 (Room temperature)
Olive oil
1 tablespoon (Unmeasured)
Salt
1 teaspoon (Unmeasured)
Water
3 tablespoons (As needed)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this linguine recipe artisanal?
The artisanal quality comes from the specific blend of semolina and all-purpose flour combined with fresh eggs and olive oil for a superior texture.
What flours are required for this recipe?
This recipe uses 3/4 cup of semolina flour and 1 cup of all-purpose flour.
Why is semolina flour used in fresh pasta?
Semolina flour provides the dough with more structure and a desirable 'bite' compared to using only all-purpose flour.
How many eggs do I need?
You will need 2 large eggs at room temperature for this pasta dough.
Is olive oil necessary for the dough?
Yes, 1 tablespoon of olive oil is used to add richness and help create a smooth, elastic consistency.
How much salt should be added to the flour?
The recipe calls for 1 teaspoon of salt to season the pasta dough.
When should I add water to the mixture?
Water should be added as needed, up to 3 tablespoons, if the dough is too dry to come together.
What should the texture of the finished dough feel like?
The dough should be delectably smooth, elastic, and not overly sticky.
Do the eggs really need to be room temperature?
Yes, room temperature eggs emulsify better and incorporate more evenly into the dry flour.
Can I substitute the semolina flour?
While you can use all-purpose flour, the texture will be softer and less 'artisanal' without the semolina.
Is this recipe suitable for beginners?
Yes, the combination of flours makes for a very forgiving dough that is easy for beginners to roll out.
How do I know if I need more water?
If the dough remains crumbly after mixing the eggs and oil, add water one tablespoon at a time.
What is the best way to roll out linguine?
The dough is designed to be rolled out very thin before being cut into the narrow, flat strips characteristic of linguine.
Can I use a pasta machine with this recipe?
Absolutely, this dough is elastic enough for both manual rolling and motorized pasta machines.
How do I prevent the fresh pasta from sticking?
Dust your work surface and the cut noodles with a light coating of all-purpose or semolina flour.
How long does fresh linguine take to cook?
Fresh pasta cooks very quickly, usually in 2 to 4 minutes depending on the thickness.
Is this recipe considered healthy?
Yes, it is tagged as healthy because it uses simple, fresh ingredients without the preservatives found in store-bought pasta.
What origin is this pasta style?
This is a classic Italian-style pasta recipe.
Can the dough be made in advance?
Yes, the dough can be wrapped tightly and stored in the refrigerator for a few hours before rolling.
How should I store leftovers of the raw pasta?
You can air-dry the cut noodles or freeze them in airtight containers for later use.
What sauces pair best with fresh linguine?
Linguine is traditionally served with seafood sauces, pesto, or light oil-based sauces.
Why did my pasta turn out tough?
Tough pasta usually results from over-kneading or not letting the dough rest long enough before rolling.
Can I use this dough for other pasta shapes?
Yes, this versatile dough works well for fettuccine, pappardelle, or even ravioli.
How do I achieve a restaurant-quality experience?
By using high-quality semolina and ensuring the dough is rolled thin enough to have a delicate mouthfeel.
Is salt added to the boiling water as well?
Yes, you should always cook fresh pasta in generously salted boiling water for the best flavor.
What if my dough is too sticky?
If the dough is sticky, gradually knead in small amounts of all-purpose flour until it is smooth.
Can I make this recipe without a stand mixer?
Yes, you can easily mix and knead this dough by hand on a clean countertop.
Does the dough need to rest?
While not explicitly in the brief instructions, resting the dough for 30 minutes helps the gluten relax for easier rolling.
Why is fresh pasta better than dried?
Fresh pasta has a superior, silky texture and a richer flavor due to the inclusion of fresh eggs.
How many servings does this recipe make?
Based on the flour quantities, this recipe typically serves 2 to 3 people as a main course.