Fresh Semolina and Egg Pasta

Serves: 8

I finally purchased a hand crank pasta maker because I make my own pasta. I still will roll it out with a rolling pin and cut it into noodles with a knife. It is really so easy and the taste is incredible. I use this recipe when I make spaghetti, noodles for chicken noodle soup, and pretty much any type of pasta. I make mine out of Namaste gluten-free flour blend.

I make this as needed. I have never dried completely, but I will double the recipe and save half to use in a different dish for the week.

Dovetailing Tip: Double the recipe. Let half set for 30 minutes to dry out a little. Make sure it is floured well so it doesn't stick together. Store in a zip-lock bag in the fridge and use in the Buttered Noodles recipe for Meal 3.

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2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil


Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.


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