Fresh Pasta Dough

By tulawdog

Ingredients

• 2 cups semolina flour
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 5 large eggs, well beaten
• 1 tablespoon olive oil

Preparation

Step 1

1. Combine the semolina flour, all purpose flour and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.

2. In a separate bowl, combine the eggs & beat well with a fork.

3. Add olive oil to the eggs and mix with a fork.

4. Pour the liquid ingredients into your mixer bowl and attach the flat beater.

5. Add half of the sifted flour mixture, turn to speed 2 and mix 20seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.

6. Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.

7. Remove dough from bowl and hand-knead for 2 to 3 minutes. The pasta should be elastic and pliable, not sticky. Test for the correct consistency,by pinching a small amount of dough together after kneading, if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time; knead until the right consistency.

8. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour.

9. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.

10. Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.

11. Proceed to roll the dough according to your pasta roller directions.