Description
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Ingredients
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 tablespoons olive oil
Instructions
- 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 and supple
- 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 your favorite style of noodle or stuff with your favorite filling to make ravioli.
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 8