Basic Pasta Dough

By nichc

Great for making home made raviolis, spaghetti, etc.

Makes 9 oz of dough

Ingredients

• 1 cup white bread flour
• Flour for dusting
• 2/3 cup fine semolina
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 eggs
• 1-2 tablespoons hot water

Preparation

Step 1

Sift flour, semolina, and salt into a large bowl. Make a well in the center. Pour in olive oil and add eggs. Add 1 tablespoons hot water. Use your fingertips to work the mixture into a smooth dough. Sprinkle on a little more water if necessary to make the dough pliable.

Knead the dough on a lightly floured surface for 10-15 minutes or until smooth and elastic. Dust the dough with more flour if your fingers become sticky.

Divide the dough into 2 equal pieces. Cover surface with a clean dish towel and dust liberally with flour. Place 1 portion of the dough on the floured dish towel and roll it out as thinly and evenly as possible. Stretch the dough gently until the pattern of the weave shows through. Cover it with another dish towel. Roll out the second piece the same way.

Using a ruler and a sharp knife cut long, thin strips for noodles or use a confectionery cutter to cut shapes. Cover the cut dough shapes with a clean dish towel and leave them in a cool place (not a refrigerator) for 30-45 minutes so they partly dry out. To dry ribbons, place a dish towel over the back of a chair and hang the ribbon pasta over it.

Cook dried pasta as desired.