FRESH PASTA
1 ½ cups all-purpose flour
½ cup semolina flour
½ teaspoon salt
3 large eggs, beaten
1 tsp olive oil
1 tbsp water
1. Combine the flours and salt in a large bowl and whisk to blend. Make a well in the center.
2. Place eggs, olive oil, and water in the well.
3. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork. Stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky.
4. Turn the dough out onto a floured surface and knead until the texture becomes smooth and elastic, about 10 to 12 minutes. Gather and smooth the kneaded dough into a ball, cover and refrigerate.
1 ½ cups all-purpose flour
½ cup semolina flour
½ teaspoon salt
3 large eggs, beaten
1 tsp olive oil
1 tbsp water
1. Combine the flours and salt in a large bowl and whisk to blend. Make a well in the center.
2. Place eggs, olive oil, and water in the well.
3. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork. Stir until a shaggy mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky.
4. Turn the dough out onto a floured surface and knead until the texture becomes smooth and elastic, about 10 to 12 minutes. Gather and smooth the kneaded dough into a ball, cover and refrigerate.
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