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Ingredients
- 1 1/2 cups flour, unbleached all-purpose
- 1 cup flour, all-purpose semolina
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 large eggs whole, large
- 1 tablespoon water warm, if needed
Method
- Mix dry ingredients on a board forming a well in the center.
- Add olive oil and eggs to well.
- Mix with a fork by gradually blending in the dry to the egg.
- When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff).
- If necessary, add warm water in small increments.
- Allow dough to rest while covered for at least 10 minutes.
- Using a floured board, cut off pieces of dough about the size of an egg.
- Flatten with the palm or your hand.
- Process through pasta machine by starting on the thickest setting.
- Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta.
- Gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes.
- This makes cutting easier.
- Attach cutting head for the desired pasta type.
- Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further.
- Can be cooked now or rolled in freezer paper and frozen for later.
- Remember, fresh pasta cooks a lot faster than the cardboard box variety.
- Don't over-cook.
- If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.
- By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta.
