INGREDIENTS
Makes 1 lb
- 1 cup all purpose flour
- 1 cup semolina flour
- dash of salt
- 1 tbsp olive oil (optional)
- about 1/2 cup water
METHOD
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.
TIPS
1. If you dough is too wet, you can work in more semolina as you pass it though the roller.
2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.
3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.
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