3 cups all purpose flour
1 cup semolina
5 pc. egg yolks
1 pc. egg
1 tbsp. extra virgin olive oil
¼ cup water
1 pinch salt

Combine the flour, semolina and salt in a bowl, and mix until evenly blended

Now place the flour mixture on the counter in a pile and make a well in the centre

Place the egg, egg yolks, water and olive oil in the well

Using a fork, slowly stir the egg mixture in the well, incorporating more and more flour as you go, being careful not to break the well and having the liquid spill everywhere
Once the majority of the liquid is soaked up it’s time to get your hands dirty and start kneading the dough together

If you would rather use the KitchenAid the directions are a little simpler, combine the dry ingredients in the mixing bowl, using the dough arm (the one that looks like a hook!) stir the ingredients, then add the wet ingredients and blend until the mixture forms a loose ball.

At this point, to need to knead and work the dough with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it. There’s no real secret to kneading, just keep bashing it, pushing it, pulling it etc. It will be hard work and you may even break a sweat doing it, but it will be well worth it. Your dough is ready when it starts to feel smooth and silky, rather than rough and floury

Place it in a bowl and seal it with saran wrap, ensuring that it is completely sealed so that it doesn’t dry out. Place it in the fridge for at least 20 minutes

Take the time to prepare this before your better half gets home, clean up the mess, freshen up, decant the wine, light some candles, then finish things off once she arrives. After all, you’re doing all this work, you want to make sure she sees the effort you put into it, right?

It’s time to pull it all together. If you have a pasta machine, you’re laughing, if not, it’s not a big deal. Using the machine, starting on the widest setting (usually #1), slice off a small wedge of the dough, and press it into a fairly flat rectangular shape, then roll it through the machine, fold in half, roll it through again, fold and roll three to four times, to work the dough, then you’re ready to actually roll the pasta. Roll the dough through on the first setting, then click it smaller and roll it through again, until you reach the smallest setting. Lightly dust the pasta with flour every time you roll it through. If you are doing this with the rolling pin, the same rules apply; break off a small piece, rather than trying to use the whole thing at once. Roll it out as thin as you can, flouring as you go.

ow it’s time to finish the job. Use the cutting attachment to cut the pasta to your liking. I recommend cutting it into something simple, like fettuccine or linguini the first time you make it. If you aren’t using the machine, fold the sheets in three or four and slice it to your desired thickness with a sharp knife. Once you get comfortable making pasta dough, the possibilities are almost endless, ravioli, cannelloni, lasagne, and so on. Maybe you can even prepare a fresh roasted beet and goat cheese stuffed ravioli like I did! All it takes is a little practice, and some creativity.

When cooking the fresh pasta, ensure your water is boiling and well salted. Cooking the pasta for 2-3 minutes, strain and lightly toss with butter or olive oil. Toss with your wife’s favourite pasta sauce and serve with some fresh shaved parmesan. You do know what her favourite pasta sauce is right? Geez, do I have to do everything for you? Maybe you deserve to be in the doghouse!