Ingredient Portion Matrix
For a main course, allow 75–80 g of uncooked pasta per person. This quantity provides a generous serving with enough for a small second helping if desired.
For a first-course portion, plan on about 50 g per person.
Recipe
Place all ingredients in mixing bowl (I use a power mixer), add salt to taste and mix until dough forms. Turn dough out onto a floured surface and knead until very smooth. Place dough in a plastic bag (or other air restricted container - so it does not dry out) for minimum of 30 minutes. When soft, cut off portioned amount, press through pasta press up to number 6 using plenty of Semolina flour. Cut into desired shape. Cluster into nests (again, using plenty of Semolina flour). Cook in boiling salted water. Fresh pasta cooks fast (about 3 - 4 minutes depending on thickness of the pasta).
Pasta Storage
1. Fresh pasta (only partially dried, still pliable)
In a paper bag at room temp: 1–2 days max.
Risk: mold or spoilage, especially in humid environments.
Safer option: refrigerate in a paper bag or container (lightly floured) for 2–3 days.
2. Fully dried pasta (brittle, snaps cleanly like store-bought)
If dried completely (can take 24–48 hrs depending on humidity, thickness, and airflow):
In a paper bag, kept in a cool, dry pantry: up to 4–8 weeks.
Better if stored in an airtight jar or tin after drying: 2–3 months or longer.
Freezing Pasta Nests
You can freeze pasta nests successfully, but:
Dust well with semolina before forming nests. The semolina keeps strands separate during freezing.
Flash-freeze the nests on a tray (single layer, not touching) for 1–2 hours until firm, then transfer them to a bag or container. This keeps them from “gluing” together as one frozen mass.
If you skip the semolina dusting or don’t flash-freeze individually, the nests will compress and clump.
If that happens, you may end up with a “pasta ball” that doesn’t unravel well in boiling water.
Cooking from Frozen
Drop the frozen nests directly into boiling salted water — no thawing.
Cook time: usually just 1–2 minutes longer than fresh.