Homemade Gemelli Pasta
Creamy, comforting, and delightfully chewy—this Homemade Gemelli Pasta brings the joy of fresh pasta to your kitchen with a simple twist.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs Room temperature
- 1/2 teaspoon Salt
- 1-2 tablespoons Olive oil Extra virgin preferred
- Water As needed, at room temperature, added a teaspoon at a time
Instructions
- In a large bowl, mix together the flour and salt. Make a well in the center and add the eggs, olive oil, and a bit of water. Use a fork to mix the eggs with the flour, slowly adding more flour until a dough forms. If it’s too dry, add water a teaspoon at a time.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
- Break the dough into small pieces and roll each into a thin rope, about ¼ inch thick. Cut each rope into 2-inch pieces.
- To shape the Gemelli Pasta, twist each piece of dough. This twist is what makes Gemelli unique.
- Put the twisted pasta on a baking sheet lined with parchment paper. Let it dry for at least 30 minutes before cooking.
Notes
Fresh pasta cooks quickly—boil in plenty of salted water, taste after 1–2 minutes, and remove when al dente.