Crystal and Jules

Our Fresh Pasta Making Process

Very few restaurants take advantage of fresh pasta. Yes pulling it out of a bag and just putting it into boiling water is easier, but that has no comparison to fresh and if you have ever had it, you know what I'm talking about. To be honest, this process is worth the flavor that you get when you take a bite.  Here are the steps we use here at Crystal & Jules.

The First Process in our pasta making is the Mise en place, which means, get all your ingredients and tools together.


We use a half semolina flour and half all purpose flour mix, whole eggs, vegetable oil, salt, and a little water for texture.

The second process is to create a "Well" with the dry ingredients and add the wet ingredients to the center.  Using a bench scraper, we gently fold the dry ingredients into the wet ingredients. 

After kneading the dough for 15 minutes we form it into a ball and let it rest for at least one hour in the cooler.  We like it to rest overnight.

After the dough has rested, we begin rolling out the portioned slices into long bands.  We use a Kitchen Aid attachment so both hands can hold the dough.

After the dough has been rolled, we portion it out into the length of pasta noodles we want.

After it is portioned, we use another Kitchen Aid attachment that cuts our dough into Fettuccine Noodles.

The pasta is then trayed up and dusted with semolina flour to prevent sticking.  It is then ready to be boiled in salted water, put into one of our sauces and sent out to you, our guest.