Fresh Pasta Dough
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| Serves | 6-8 |
| Allergy | Egg |
| Meal type | Pasta |
| Misc | Freezable, Pre-preparable |
| Region | Italian |
| From book | The Frugal Gourmet Cooks Italian |
Fresh Italian Semolina Pasta Dough
Ingredients
- 1.5 cups Bread Flour
- 1 cup Semolina Flour
- 0.5 teaspoon Salt
- 3 Eggs
- 1 tablespoon Olive Oil
- 1 tablespoon Water (or more as needed)
Note
I've tried many, and this is still my favorite semolina pasta recipe.
Directions
 Place the flours and salt in a large bowl. Mix well and form a well in the center. | |
 Add the remaining ingredients and pinch all together with your fingers to form a dough. Knead for a few minutes until the dough is smooth and elastic. | |
| Place the dough on the counter and cover with the bowl. Let rest 1/2 hour. | |
 Knead again briefly and form into any shape desired. | |
 Remember to allow your pasta to dry for about an hour before cooking, refrigerating, or freezing. | |