Pasta, Egg

Ingredients

• 14 ounces (3 2/3 cups) all purpose flour
• 7 ounces (1 3/4 cups) Semolina
• 5 large eggs, lightly beaten
• 1/2 teaspoons salt
• 2 teaspoons extra virgin olive oil

Directions

1. Combine flour and semolina on a large work surface in a mound
2. Form a well in the mound and add the eggs, salt and oil.
3. Begin mixing with the fingers of one hand while using the other hand to push flour from the edges of the well into the egg mixture.
4. Continue mixing with one hand taking more and more flour from the interior of the well as you go and keeping the walls of the well intact with the other hand. At one point, the dough will be intact enough to fold the well over the dough so that you can continue mixing.
5. Form the dough into a ball and knead for 5 minutes or longer until the dough is smooth and feels silky.
6. Transfer to a bowl, cover and refrigerate for one hour.
7. Remove from the refrigerator and allow the dough to rest for about 15 minutes before rolling.
8. To finish pasta by hand roll it out with a rolling pin until quite thin (1/16 inch.) Cut the dough as desired.
9. To finish with a pasta machine, cut dough into quarters and form them into a rectangular shape that will fit in the pasta machine. Lightly dust the dough with flour and roll it through the machine, starting at the thickest setting. Then fold the dough once and roll it through the machine using the next thinner setting. Repeat this process until the pasta is the right thickness.

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