AuthorChuck's

Yields5 Servings

 1 ½ cups Semolina Flour
 1 ½ cups All Purpose Flour
 4 Eggs (Room Temperature, Beaten)
 4 tbsp Olive Oil
 4 tbsp Water
 1 tsp Salt

1

1. Combine Semolina flour, all purpose flour, beaten eggs, water, oil and salt. Knead until elasticity forms.
2. **If dough is too sticky, sprinkle on more Semolina flour until it comes together. If dough is too dry, sprinkle water until you get the right consistency. Test by pressing your knuckle into the dough if it starts to bounce back then it's ready**.
3. Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes.
4. On a lightly floured surface roll out to desired thickness and cut into shapes. Or, pass through a kneading machine or hand roller starting at the highest setting and working to desired thickness.
5. **If using a roller, first roll out a sheet then fold into thirds and rotate so the straight edges are on the side and send it through again. Fold in thirds one more time, again with straight edges on the sides, and send it through for a third press. Give the dough sheet one last dip in flour and then run it through the desired cutting side.
6. You can dredge pasta in flour to ensure it doesn't stick together. Either set on cookie sheet until ready to cook or dry pasta on a drying rack.
7. To cook, bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3-5 minutes).

Basic Pasta Dough

Ingredients

 1 ½ cups Semolina Flour
 1 ½ cups All Purpose Flour
 4 Eggs (Room Temperature, Beaten)
 4 tbsp Olive Oil
 4 tbsp Water
 1 tsp Salt

Directions

1

1. Combine Semolina flour, all purpose flour, beaten eggs, water, oil and salt. Knead until elasticity forms.
2. **If dough is too sticky, sprinkle on more Semolina flour until it comes together. If dough is too dry, sprinkle water until you get the right consistency. Test by pressing your knuckle into the dough if it starts to bounce back then it's ready**.
3. Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes.
4. On a lightly floured surface roll out to desired thickness and cut into shapes. Or, pass through a kneading machine or hand roller starting at the highest setting and working to desired thickness.
5. **If using a roller, first roll out a sheet then fold into thirds and rotate so the straight edges are on the side and send it through again. Fold in thirds one more time, again with straight edges on the sides, and send it through for a third press. Give the dough sheet one last dip in flour and then run it through the desired cutting side.
6. You can dredge pasta in flour to ensure it doesn't stick together. Either set on cookie sheet until ready to cook or dry pasta on a drying rack.
7. To cook, bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3-5 minutes).

Basic Pasta Dough

Basic Pasta Dough
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