1 cup All Purpose Flour
1 cup Semolina
2-3 Eggs (Depending on how large the egg is)
1 T Salt
1 T Water
2 T Olive Oil
On a flat surface or in a mixing bowl combine All Purpose flour, Semolina and salt. Make a well by pressing your fist into the middle of the mixture. Once you’ve formed your well crack eggs into well and add water. Mix the Egg into flour with a fork or with your finger. Once the mixture is well combined, knead the dough, working the olive oil into it. Knead for several minutes until dough is smooth and has lost its tackiness, but is not dry either. Form into a ball, oil the top and wrap in plastic wrap. Refrigerate for one hour. Roll dough, cut and cook. Toss unused refrigerated dough after a couple days.
Wheat Flour and other flours may be substituted for semolina and/or All Purpose flour, but keep in mind, you may need to add another eggs or manipulate the recipe slightly. (But that’s the fun of it!)
To flavor the dough simply add pureed ingredients such as roasted red peppers, tomatoes, lemon zest or pumpkin. (The possibilities are endless) However, just like subbing wheat flour, adding wet ingredients will affect your dough. The amount of egg will stay the same, but don’t add water and you may have to add more flour to compensate.
When rolling out the dough, flour your work surface and your hands. Cut off a manageable amount of dough and begin to flatten it against the work surface. Use either a rolling pin or a pasta roller set on 0 or 1 (depending on the roller) and begin rolling out your dough. Roll it through the pasta roller at least twice on each setting. It will make for a better quality dough. Once the dough is the desired thickness (most likely a 7 or 8 on a pasta roller) cut the dough to the desired length. Connect the pasta cutter to your pasta machine and roll your dough through it. Flour your cut pasta and twirl it into mounds on a floured surface. You can cut your pasta dough ahead of time and refrigerate until ready to serve, but no more than a day or the pasta dries out.