Monday, September 17, 2007

Fresh Pasta

I never make pasta without semolina flour. The dough is a little tougher to work with, but the nice bite and additional flavor more than compensate.
Fresh Pasta

1 Cup Semolina Flour
1 ½ Cups All-Purpose Flour
4 Eggs
2 Teaspoons Extra Virgin Olive Oil

Add all ingredients to bowl of food processor fitted with the metal blade. Process about 30 seconds or until dough forms a ball. Knead the dough for a few minutes on a lightly floured surface. Cover the dough with plastic wrap and let rest for 30-45 minutes.
Process dough through pasta machine, adding additional four as necessary to make desired consistency. Cut pasta dough into desired shape.

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