Fresh Semolina and Egg Pasta
Ingredients:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 Tbsp. olive oil
Directions:
- Individual Direction Step
- Sift all-purpose flour, semolina flour and a pinch of salt together in a large bowl.
- Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
- When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough until it is smooth, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
- Wrap dough tightly in plastic wrap; allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into pasta strips.
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes or longer depending on thickness.
- Drain immediately and toss with your favorite sauce.
