Basic Pasta

Here’s the recipe that I use when I make pasta of any kind.  Really, all noodles are pretty much the same, just the shape and size is different.

1 cup Semolina flour

1/2 cup all purpose flour

1/2 tsp salt

2 eggs

2 tbsp olive oil

2 tbsp cold water

Mix flours and salt in a bowl.  Make a well in the center add the eggs, oil and water.  Now to get dirty.  Take your bare hand, spread the fingers out and get in there and start mixing the eggs, oil and water.  As you mix, start incorporating the flour mixture, mixing, mushing, and kneading until you have all the flour incorporated.  You may have to add more flour as you go.  When it all pulls together and away from the sides of the bowl turn it out onto a floured counter top and start to knead.  You are going to knead for a good long time.  Don’t fool yourself, doing this by hand is work.  Don’t dare whimp out on this.  Knead until the dough is smooth, about 20 to 30 minutes.  Form it into a nice ball with a smooth, tight skin.  If it isn’t smooth, you’re not done kneading; back to work.  Now that you have a nice smooth, tight skinned ball, set it aside for at least half an hour on the counter to rest.  Over night in the refrigerator is better.  Definitely let it rest though, the semolina needs to hydrate.

Now get out and roll, extrude, pound, or stretch yourself into a delicious dinner.


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