Pasta
A Gateway Fresh Pasta for Those Who Want the Project, but Not the Fuss
If you’ve never made your own pasta at home, then this recipe from chef Josh Cohen is a good place to start.
Photo by Josh Cohen
Popular on Food52
34 Comments
Terry
January 16, 2022
Can I make these in the morning and save them to cook for dinner? Do I refrigerate them while I'm waiting to cook them or do they sit out all day?? Want to make these tomorrow!
Josh C.
January 17, 2022
Hi Terry, if you make the pasta in advance, please store it in the freezer. Once frozen, you drop the pasta directly into boiling water and cook until tender. The pasta can be safely stored in the freezer for months.
Marie T.
April 19, 2020
Can these be dried like other homemade pasta? At the moment freezer space is a premium.
Jeanette T.
April 19, 2020
I would say yes. There are no eggs in it. But I’m not a pro.
Goditi la tua pasta. 🇮🇹
Goditi la tua pasta. 🇮🇹
Josh C.
April 19, 2020
Hi Marie, I've never tried to dry these - my concern is that they would oxidize and/or develop an unpleasant texture on the outside. That being said, I you think drying them out might work, give it a try and let us know how it goes!
Jeanette T.
April 19, 2020
I made a batch this morning. A few questions. I understand that I can freeze these babies. Do I leave them on the Semolina or lay on pan with no flour? Do I cook them straight from the freezer? How long may they stay frozen?
Thanks Josh
Thanks Josh
Josh C.
April 19, 2020
I'll freeze them on a sheet tray lined with semolina for a few hours, and then transfer them to a freezer bag once they're fully frozen (to save room in the freezer). Drop them straight from the freezer into boiling water to cook. Freeze for up to a couple months - after that they might begin to develop an unpleasant texture.
Peggy M.
April 18, 2020
Good Morning and I hope everyone is staying safe. My Greek grandmother used to get together with her immigrant neighbors (Mexican, Hungarian, Italian, etc) to make batches and batches of this in the Spring and again in the Fall. The ladies didn't have your tool to score them, but they did use the back of a fork.
Susan D.
April 18, 2020
I had found my little board a few weeks ago in my drawer, I must have bought some time ago. So I decided to make something similar to these, I thought they were cavatelli.
I just used my standard pasta recipe:
2 c AP flour
1/2 tsp kosher salt
1/2 olive oil
3 eggs
They are delicious and a perfect vessel for marinara. And yes, with all this time at home very therapeutic ... I just get into the zone while making them.
I just used my standard pasta recipe:
2 c AP flour
1/2 tsp kosher salt
1/2 olive oil
3 eggs
They are delicious and a perfect vessel for marinara. And yes, with all this time at home very therapeutic ... I just get into the zone while making them.
Jeanette T.
April 17, 2020
Josh, I have a garganelli board but I haven’t used it. It’s raw wood. Should I oil it with boos wood oil to keep the pasta from sticking or will it cure as it is used? I noticed that yours is darker than mine. Thanks
Josh C.
April 18, 2020
I believe that you don't need to oil the wood. I think that my garganelli board is untreated wood and it works great having never been oiled - over time it "cures" as it is used. I'm not 100% sure about all this, but I feel 99% sure that you should only oil your gnocchi board if you're trying to restore damaged wood.
Vanessa B.
April 17, 2020
I would love to make this and would need a GF recipe...any recommendations? Thanks!
Vanessa B.
April 17, 2020
Hi! Newbie to GF and will be purchasing xanthum gum. How much of each? Thanks!
Diana W.
April 17, 2020
Try 2 1/3 c of GF flour such as cup4cup or other brand. 2 tsp of Xanthan gum
Diana W.
April 17, 2020
To make it even easier if you don't have a board use the back of a fork. That's what I had my high school students use at home for their pasta project.
KS
April 17, 2020
I'm with Kayla--I might have a bit of KAF french bread flour left. Some coconut flour, tapioca, chickpea, potato. Nothing else, and only empty shelves to gaze sadly at in the shops.
[email protected]
April 17, 2020
Can you use different types of flour? I don’t have any semolina unfortunately.
Josh C.
April 17, 2020
You can use a.p. flour as a substitute for the semolina flour, but I'm not sure if it would work with bread flour or some of the other alternative flours that KS listed above - I think it would likely not work.
Julie M.
April 17, 2020
You can use any flour if you want, but durum semolina gives pasta that "bite" that helps it stand up to the heaviest sauce! Any sifted hard wheat flour will do (all flours list ingredients and show hard or soft wheat used). Or... if you're needing that homemade comfort NOW, use all purpose! But semolina is best. Amazon has small bags...
jacqlynhb
April 17, 2020
You said in your pasta direction for those who have a rigid board but then didn’t give any instruction for those that didn’t. What do you do then? Did I miss something?
Josh C.
April 17, 2020
Hi jacqlynhb, if you don't have a ridged wooden board, you can press and roll this pasta shape on a flat counter or tabletop - the resulting shape will just be more like "cavatelli" rather than "malloreddus"
Carmen J.
March 29, 2020
We made these last night with a beyond meat bolognese and ate every last one! Very happy to find an eggless recipe. I was determined to make the beautiful shell shapes without a gnocchi board, and I found that the grips on the sides of my xo peeler worked like a charm! Thanks so much for this great recipe and video!
witloof
March 28, 2020
I just made and devoured a batch of these {half is in the freezer for later}. They came out beautifully, delicious and chewy, and the shape was charming and surprisingly easy to master using a fork and my thumb. Just wondering about the accuracy of the liquid measurement? One third of a cup plus two tablespoons of water was very, very, very wet. I had to add quite a bit of flour before I could even begin to start kneading.
Josh C.
March 29, 2020
I wonder if different brands of semolina flour require slightly different amounts of liquid to form a dough? When I made this recipe recently, I started with 1 cup semolina flour to 1/3 cup water (this resulted in a very dry dough), and then I added two more tablespoons of water and the dough felt perfect to me.
witloof
March 30, 2020
Quite possibly! My semolina came from Kalustyan's. Anyway this was a perfect project and I will definitely be making it again.
Join The Conversation