Description
Homemade pasta is infinitely better than storebought. Once you make your own, you’ll never go back!
Ingredients
- 2-⅓ cups Semolina Flour
- 3 Eggs
- 1 teaspoon Salt
- 1 Tablespoon Olive Oil
- 3 Tablespoons Water
- 2-⅓ cups Semolina Flour
- 3 Eggs
- 1 teaspoon Salt
- 1 Tablespoon Olive Oil
- 3 Tablespoons Water
Preparation
Note: You will also need a pasta roller.
Pour out flour in a pile on a flat surface. Form a well in the center. In the well, pour remaining ingredients. With a fork, gently mix the wet ingredients. Gradually begin to incorporate the flour into the wet mixture. Once the wet mixture is mixed with the dry, begin to knead it into a dough ball. Continue to knead the dough ball for several minutes until the dough is evenly mixed and elastic. Wrap with plastic wrap and let sit at room temperature for 1 hour.
Unwrap the dough, and cut into large pieces which must be flattened. Run the flat dough pieces through a pasta press. With each pass, reduce the opening between the press rollers by adjusting the press dial until you reach the desired thickness for the pasta you are making. Once the pasta sheets are ready, run them through the appropriate pasta cutter to make the noodles.
Boil the fresh pasta for only a few minutes, or hang in the open air to dry. Store in an airtight container.
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