Homemade Flour Pasta
- 2 1/2 Cups AP Flour, sifted
- 1 Cup semolina Flour
- 4 Extra Large Eggs
- 1 Tbs dry white wine
- 1 Tbs Extra Virgin Olive Oil
Sift Flour into Large bowl or on large cutting board (I like to use a bowl because it's less messy).
Make a well in the middle, put eggs in and beat lightly with fork. Add wine and olive oil. Then start incorporating the egg mixture slowly into the flour starting with inner rim working your way out. The dough should come together in a shaggy mess. Which is fine.
Once the mixture is incorporated for the most part, start kneading using the palm of your hand. If the dough is too sticky, add more flour. If it's too floury, add another egg or white wine. Keep kneading until the dough is elastic and smooth. Form into a ball, wrap with Seran wrap and put in fridge to rest for at least 30 minutes. An hour is better.
Take dough out of fridge and let rest on counter until it returns to room temperature.
Lightly flour counter and roll dough into desired pasta.
* I highly recommend getting a good stainless steel pasta roller. It really is the best way to roll dough for whatever you're doing.