Recipe courtesy of Mario Batali
Save Recipe Print
Total:
45 min
Prep:
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Gravy

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Pie

Recipe courtesy of Katie Lee

Homemade Bacon

Recipe courtesy of Michael Symon

Homemade Croutons

Recipe courtesy of Gina Neely|Pat Neely

Browse Reviews By Keyword

          Latest Stories