Basic Fresh Pasta

Yield: about 1 lb. of fresh pasta


1½ cups all-purpose flour, plus more for work surfaces

1½ cups semolina flour

½ tsp. salt

4 large eggs

1 tbsp. olive oil

2 tbsp. water, plus more as needed


Combine the flours and salt in a bowl or on a work surface, creating a well in the center.  Crack the eggs into the well.  Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.  Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogenous.  Divide the dough into four portions and cover with a damp towel.  Let rest for 20 minutes.  At this point, proceed with thinning and cutting as desired, depending on equipment available.

To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.  Drain well and serve immediately.

Printed from Annie’s Eats