Homemade spaghetti pasta dough

Votes: 1

Photo of the dish: Mario Batali

Time: 45 min.
Complexity: easily
Servings: 4 - 6

Spaghetti, which originated in Italy, has long been loved and prepared around the world. Countless sauces have been created for it. And even though all the ingredients required are flour and water, the pasta that ends up on the plate is usually straight from a package. However, to understand the difference between store-bought and homemade spaghetti, it's worth making it yourself. The pasta can be boiled after about an hour of drying. All that's left to do is add your favorite sauce and enjoy the indescribable flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups durum wheat flour (semolin), plus extra for finishing rolling
2 cups of flour
1–1.25 cups of heated water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: unleavened dough, premium flour, spaghetti pasta

Cooking the dish according to the recipe:

Place both types of flour in a large bowl and mix well. Make a well in the center and gradually add water. Mix with your hands until a dough forms. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it as you would for bread for 8–10 minutes, until smooth and elastic. Cover and let rest for 10 minutes at room temperature.

Roll the dough into long "ropes" about 2 cm thick. Start cutting off pieces every 0.6–1 cm. Roll each piece between your palms until the dough becomes thinner, forming a strand 15–20 cm long. Place on a wooden board and sprinkle generously with flour.

Classic Spaghetti Pasta Recipes: