YIELD: 4 SERVINGS
1-CUP AP FLOUR
1-CUP SEMOLINA FLOUR
2 – 3 EGGS
1 TSP SALT
1 TBSP OLIVE OIL
COLD WATER AS NEEDED 4-6 TBSP
METHOD OF PREPARATION:
In a bowl mix flours together and place on work surface, make a “well. “Mix eggs, oil, and salt and place in “well.” With fingers or fork start to mix in flour, add a TBSP or two of water, and continue to mix in flour, add more water as needed. When you have dough, start to knead it until you have smooth dough, cover with a damp towel and let rest for 15 minutes. Cut into 4 pieces and take one and start to flatten with your palm and fingers. Roll with pin or start in Pasta machine on widest setting. Roll out to desired thickness and cut.
TO COOK FRESH PASTA:
Bring to a boil approximately 3 Quarts of water. When water is boiling add salt (I prefer kosher) to water and add pasta. Fresh pasta only takes 2 to 3 minutes to cook. Drain and add to your sauce, mix until coated and serve. ENJOY
FOR FLAVORED PASTA:
TOMATO PASTA: add 2 TBSP or more to the egg mixture, mix well add to flour well.
SPINACH PASTA: using either fresh or frozen spinach, cook, squeeze dry and puree in food processor, add ¼ cup to egg mixture.
NOTE: You can flavor your pasta with pretty much anything you like, to compliment the sauce or protein you are matching it with. ENJOY