Barilla Angel Hair is actually quite clean - just semolina and durum wheat with added synthetic vitamins. No problematic seed oils to avoid here. DIY version uses organic flours and fresh eggs instead of synthetic fortification, creating superior nutrition and flavor.
Based on: Angel hair
· Makes approximately 8 servings (equivalent to 1 lb dried pasta)
· Serving: 2 oz (56g) fresh pasta
Why This Recipe is Seed Oil Free
Commercial Angel hair from Barilla often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Primary structure - provides the distinctive firm texture and golden color that defines quality pasta
Organic durum wheat flour
100g (about 0.75 cups) · Jovial Organic Durum Wheat Flour
Adds elasticity and helps create the silky smooth texture needed for delicate angel hair strands
Pastured eggs
4 large eggs (about 200g) · Vital Farms Pasture-Raised Eggs
Provides binding, richness, and natural nutrition that replaces synthetic vitamin fortification
Extra virgin olive oil
2 tablespoons (30ml) · California Olive Ranch Organic Extra Virgin Olive Oil
Adds moisture and pliability to the dough, making it easier to roll thin for angel hair
Fine sea salt
1 teaspoon (6g) · Redmond Real Salt Fine
Enhances flavor and strengthens gluten structure for better pasta texture
Instructions
Step 1. Create a well with the flour mixture: Combine 300g semolina flour, 100g durum wheat flour, and 6g fine sea salt on a clean work surface or in a large bowl. Use your fist to create a deep well in the center - this crater should be wide enough to hold all the eggs without them spilling over the flour walls.
Step 2. Add wet ingredients carefully: Crack 4 eggs directly into the flour well, then drizzle 30ml olive oil over the eggs. Using a fork, gently whisk the eggs and oil together while gradually incorporating flour from the inner walls of the well. Work slowly - if you break the flour wall too quickly, raw egg will run everywhere and create a mess.
Step 3. Form the dough: Once the mixture becomes too thick to whisk (about 3-4 minutes), switch to using your hands. Gather the shaggy mixture and knead it into a rough ball. The dough will feel quite stiff and dry at first - this is normal. Knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. If too dry, add water 1 teaspoon at a time. If too sticky, add semolina flour sparingly.
Step 4. Rest the dough: Wrap tightly in plastic wrap and rest at room temperature for 30-45 minutes. This relaxes the gluten, making rolling much easier. Don't skip this step - un-rested dough will spring back when rolled and tear easily during shaping.
Step 5. Roll ultra-thin: Divide dough into 8 portions. Using a pasta machine starting at the widest setting, roll each piece progressively thinner, feeding through each setting twice before advancing. For angel hair, roll to setting 6 or 7 (about 1.5mm thick) - it should be thin enough to read through. Dust lightly with semolina between passes to prevent sticking.
Step 6. Cut angel hair strands: Switch to the finest cutting attachment on your pasta machine (usually marked 'capellini' or 'angel hair'). Feed each sheet through the cutter slowly and catch the delicate strands as they emerge. Immediately toss with a light dusting of semolina to prevent clumping. Nest loosely on a floured baking sheet.
Step 7. Cook immediately or dry: Fresh pasta cooks in just 60-90 seconds in rapidly boiling salted water (use 1 tablespoon salt per quart water). Test frequently - angel hair overcooks quickly. For storage, dry completely on racks for 2-3 hours until brittle, then store airtight for up to 1 month. Dried homemade pasta cooks in 3-4 minutes.
Storage
Fresh pasta keeps refrigerated 2-3 days. For longer storage, dry completely until brittle (2-3 hours) then store airtight up to 1 month. Frozen fresh pasta keeps 3 months - freeze on trays first, then transfer to bags.
Cost Comparison
Cost per serving (homemade)$0.48
Cost per serving (store-bought)$0.28
Savings-71%
DIY costs more upfront due to premium organic ingredients and fresh eggs, but provides superior nutrition without synthetic vitamins. Fresh pasta has incomparably better texture and flavor than dried commercial versions.