In this simple entertaining meal, crispy-skinned chicken thighs roast over a mouthwatering combination of Spanish-style rice bolded with smoked paprika and blended with earthy curly kale and sweet yellow bell peppers. Serve the dish with a straightforward tossed salad.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 tablespoons olive oil
Instructions
- Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough until it is smooth and supple, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic wrap; allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes (or longer depending on thickness). Drain immediately and toss with your favorite sauce.
- Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 53 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a good one. Some make the mistake of thinking eggs are all 1 size, adjustments may be necessary. Cooks well and tastes good. Thank you !
I think this recipe needs a few additions or adjustments to make it exactly right. Most importantly, it needs to be separated in ‘pasta maker’ vs ‘by hand’ instructions. This recipe is heavily leaning towards using the pasta machine. – the proportions are probably right, but you have to mix the flour mixture with egg very quickly so that everything moistens evenly. – using grams ratio of egg to flour would be probably more reliable than cups. – the proportions are gargantuan. The quarter of the dough yields about 6-8 Italian size servings. I had to freeze the rest. Kitchen aid site has a lot of tips how to freeze pasta dough or noodles. – once the dough came together, my KitchenAid rioted and kicked the bowl out, so I had to finish kneading by hand. – the dough was incredibly tough at that point so I wrapped it in plastic tightly and left for 30 minutes at room temperature. – after that I was able to knead the dough in small batches. Definitely skip your arms gym day and do this instead. – I then let the dough rest for another 30 minutes and then rolled it out with a pin in small batches. A lot of arm work again. – the resulting pasta that I sliced by hand (tagliatelle size) was amazing, a bit thick, so I cooked it for 3.5 minutes. Overall, the recipe got me there. If you are conscious about your calories, definitely make pasta by hand! –
Made this last night for linguine pasta. We used medium sized eggs and had too much flour. Because we added slowly, we ended up just leaving some flour on the table and not mixing it in when we got the right consistency with the dough. After you let it sit, cut sections thin (1/3 inch) before putting though the pasta roller. If not, it will tear and create holes. Important to then dust the sheets of dough with flour before cutting into pasta! Otherwise they stick together. We cut into linguine and cooked for 3 minutes, it was great!
It came together beautifully. It may be heretical but I used egg beaters because of cholesterol issues and I used a food processor adjusting flour/water until there were 3 balls of dough. I find this results in the best consistency for a KitchenAid roller or press.
Great texture & taste. I made entirely in kitchen aid stand mixer, with pasta attachments. I added dried basil to dough, and pressed out lasagna & fettuccine.
I made this pasta yesterday and it was so good! This recipe is my new favorite! Thanks!
This was the best recipe for homemade noodles that I have ever tried! Perfect taste and texture!
Excellent recipe. This is my new ‘go to’ pasta recipe. As with all flour based recipes, the size of the eggs as well as humidity may effect the mix. Very simple to add a little more liquid (water works) or a bit more flour. Come on people-chill.
This whole recipe I made by hand. To make it easier to knead as well as roll out I added some hot water and some additional olive oil and it came out great! definitely making this again!
Very simple, “Kneads”(see the lil play on words there- lol,) a little muscle work to get it ready for pasta machine. Cooked quickly and tasted GREAT!
Super simple recipe! I had to add two more eggs than it called for but I believe it’s because the eggs I was using weren’t large eggs. The pasta has come out perfect every time.
I made this, and it came out perfect. I did up the salt to 1 tsp. It was not dry at all. I made it into sheets for lasagna. Thanks!
I’ve made this more times than I can count, for spaghetti, linguini, soup noodles, and lasagna. This recipe makes about 1kg or 2.2 lbs of excellent, protein-rich pasta that doesn’t need a meat sauce (but is lovely with that, too). It works well as written. I make it in a Bosch Kitchen Machine, and I usually double it. I also use Muscovy duck eggs, which are huge, so I use only 5 of those (10 if doubled). The key to this pasta is making sure it’s not too wet. If the dough isn’t pulling away from the sides of the bowl, add a little flour. Give it time and mix more… flour takes time to incorporate. I oil the plastic wrap (with a pastry brush dipped in olive oil). Do keep the dough dry! When rolling out, I use the same ratio of 1:1 white flour and semolina to dust the dough (and machine) liberally at all stages, including the final. When the spaghetti or linguini cranks out, I dust it like crazy so it doesn’t stick together, then put it in small piles (like 1/2 to 1 cup) on a cookie sheet. When that’s full of piles, I freeze it, and when the pasta’s frozen, I dump it into a freezer bag. If you make larger piles, the dough will compress. When you cook this from frozen pasta, it’s really no different from fresh: just dump the piles of pasta into salted boiling water, stirring some, and they will sort themselves into lovely noodles again. We’ve never had a bad experience with this recipe.
So easy, and Excellent result. This is not my first try at pasta, but it never worked so well. I keep my semolina in the freezer. No idea if that contributes to food results. Following others’ suggestions, I mixed flours and salt in KA bowl. Wisked eggs and olive oil together, with a about a T of water, because eggs looked small. Poured into center of flour. Dough hook on 4 incorporated dry into liquid slowly – like a fork, but easy! Looked a little scrappy after 10 minutes mixing with dough hook. Gathered into a ball to rest, covered. Nicer after rest. Kneaded a few times, sliced off a fist full, patted it flat, rolled through pasta machine on 1. Folded, ran through again on 1, then once on 3, then once on 5, sprinkling lightly with semolina between, then wider noodle cutter. Laid them flat on the counter while I did the next batch. Covered until water boiled. I was worried that I hadn’t floured them after cutting to prevent sticking together. They were clumped when I picked them up, but they separated when they hit the boiling water. I’ll try to remember to dust next time anyway. Cooked at least 8 minutes, but 5 is pretty thick. Delicious, Beautiful noodles! Next time I’ll take them to 7, as these were a bit thick for my taste after cooking, but that was my doing. Read a suggestion to cut and lay all sheets out first, so they can dry out for a minute before noodle cut. Makes sense.
I made this recipe exactly by the recipe. I used my kitchenaid stand mixer to mix and knead the dough. It was very firm. I wrapped it and let it rest for 30 minutes. I then devided it into 4 pieces and started with one portion and kept the other three pieces wrapped up to keep them from getting dried out. I used my pasta attachment and made fettuccine. The final thickness I used was 5. Make sure to dust your pasta with semonilia pasta to keep it from sticking. Turned out tender and delicious. I will always use this recipe.
A trick I’ve learned over the years is to omit the white from the last egg. Bread flour is good for spaghetti, but thicker noodles are better with AP or cake flour.
Had to add an extra splash of olive oil and water until it came together. Makes 2 lbs of pasta. I quartered it and shaped into rectangles before putting it in the fridge to rest in hope that it makes it easier to run through the pasta maker. After taking out of the fridge I rolled it out a little with a rolling pin before running it through the kitchen aid pasta attachment. Family loved it
Not sure what’s wrong with this recipe But like a few others the liquid to dry ratio was way off! (I even asked my wife to grab a 7th egg to try to save it but that only made it marginaly better I think 9-10 would have worked)The stuff was dry and could barely hold shape and cumbled!!! Like pie crust! It could be the Semolina or the flour brand/type IDK this is not the first time I made fresh pasta but it was a waste if 2 cups of each flour’s and 7 eggs! I will use my old recipe. Foods should not be wasted!
Delish
I received a pasta roller and cutter set for Christmas so I made this pasta today. My son made a ragu to go with it. It was delicious. There were no leftovers — it was flavorful and hearty with a nice chew. I followed the recipe exactly and it was the perfect amount of salt. The video was very helpful.
I made this in the KitchenAid mixer it turned out delicious!