Making your own pasta requires two things; time and that you dress in white. HA! The flour flies and it's a great bicep workout as you roll. Here's how:
3/4 cup semolina flour
3/4 cup all purpose flour
2 eggs
2 TBS olive oil
2 TBS water
Whisk together the eggs, oil and water. Add liquid to flour in a large bowl. Knead for 10 minutes. Wrap dough in plastic and leave for 15 minutes. Cut ball of dough in half. Re-wrap half in plastic. Roll out dough half on a flat surface that has been lightly floured. Also flour the rolling pin.
Keep rolling and turning dough a quarter turn after each roll. Roll out from center and flip dough over as you go. Once you have a thin (approx. 1/8 inch) oval shape, roll up the sheet into a loose cylinder. With a sharp knife cut cleanly across the pasta roll. Thin or thick noodles-your choice. Carefully unravel the rolls and toss lightly with flour. Repeat the rolling and cutting with the second pasta ball. Let the strips dry on a dish towel for at least 15 minutes before cooking. Flour lightly if they seem sticky. Drop pasta into salted (it should taste like the sea) boiling water. Taste one strand for that al dente bite. Drain and do not rinse. Welcome to pasta snob-ville.
3/4 cup semolina flour
3/4 cup all purpose flour
2 eggs
2 TBS olive oil
2 TBS water
Whisk together the eggs, oil and water. Add liquid to flour in a large bowl. Knead for 10 minutes. Wrap dough in plastic and leave for 15 minutes. Cut ball of dough in half. Re-wrap half in plastic. Roll out dough half on a flat surface that has been lightly floured. Also flour the rolling pin.
Keep rolling and turning dough a quarter turn after each roll. Roll out from center and flip dough over as you go. Once you have a thin (approx. 1/8 inch) oval shape, roll up the sheet into a loose cylinder. With a sharp knife cut cleanly across the pasta roll. Thin or thick noodles-your choice. Carefully unravel the rolls and toss lightly with flour. Repeat the rolling and cutting with the second pasta ball. Let the strips dry on a dish towel for at least 15 minutes before cooking. Flour lightly if they seem sticky. Drop pasta into salted (it should taste like the sea) boiling water. Taste one strand for that al dente bite. Drain and do not rinse. Welcome to pasta snob-ville.
