Homemade Pasta: Because nothing says I love you like made from scratch
Okay so maybe it's not as romantic as it could be, I get it. But if you're anything like me I can 100% resolutely say my love language entails food and the prep that goes into it when someone cooks an outstanding meal. Enter home made pasta. It tastes better than the box, is super easy to come together and most of the ingredients are pantry staples in the home so there is no need for a grocery store run. You can make more than you need for your today recipe and freeze the rest for another day. You can play with different shapes and just make sheets for your lasagna. I recommend getting a pasta maker attachment for your kitchen aid mixer.
2 cups semolina flour (you can substitute AP flour)
3 large eggs
½ teaspoon kosher salt
½ tablespoon extra-virgin olive oil
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.