Ingredients
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2
-
2
-
1
-
6
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Fresh Semolina and Egg Pasta, Good basic pasta recipe., Excellent recipe! I’ve been using this recipe weekly to make a batch of pasta. I cook part of it immediately and then dry the rest to use throughout the week. I add a small splash of water. Today I tinkered around with substitutes using spelt flour and buckwheat flour and then I added some ground flaxseed. It turned out very well.
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Steps
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1
Done
|
Thoroughly Sift Together All-Purpose Flour, Semolina Flour, and Pinch of Salt. |
|
2
Done
|
on a Clean Surface, Make a Mountain Out of Flour Mixture Then Make a Deep Well in Center. |
|
3
Done
|
Break the Eggs Into the Well and Add Olive Oil. |
|
4
Done
|
Whisk Eggs Very Gently With a Fork, Gradually Incorporating Flour from the Sides of the Well. |
|
5
Done
|
When Mixture Becomes Too Thick to Mix With a Fork, Begin Kneading With Your Hands. |
|
6
Done
|
Knead Dough For 8 to 12 Minutes, Until It Is Smooth and Supple. |
|
7
Done
|
Dust Dough and Work Surface With Semolina as Needed to Keep Dough from Becoming Sticky. |
|
8
Done
|
Wrap Dough Tightly in Plastic and Allow It to Rest at Room Temperature For 30 Minutes. |
|
9
Done
|
Roll Out Dough With a Pasta Machine or a Rolling Pin to Desired Thickness. |
|
10
Done
|
Cut Into Your Favorite Style of Noodle or Stuff With Your Favorite Filling to Make Ravioli. |
