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