Recipe courtesy of Mario Batali
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes at room temperature.

Roll the dough into long dowels, about 3/4 inch thick. Cut into flat disks about 1/4 inch to 1/2 inch thick. With the palm of one hand, roll one disk out to form a 6 to 8-inch length piece of spaghetti. Set aside and cover with plenty of semolina while continuing with rest of dough.

IDEAS YOU'LL LOVE

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Spaghetti and Meatballs

Recipe courtesy of Nancy Fuller

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Homemade Marshmallows

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking