Yield: 4 servings
Tools: pasta machine (or rolling pin & knife), hangers
1 cup semolina flour
1/2 cup all purpose flour
2 eggs (or 3 egg whites)
2 tbsp. water
2 tbsp. olive oil
sea salt, to taste
1. Combine flours and salt in a bowl (some recipes will tell you to do the mixing on your counter, but I don't recommend this unless you have a lot of space and are less clumsy than I am!)
2. Lightly beat eggs in a separate bowl.
3. Make a well in your flour and incorporate eggs, olive oil and water. Start with a fork, then use your fingers.
4. Gently knead for about 10 minutes or until dough is elastic and firm.
5. IMPORTANT: cover the dough and let rest in the fridge for at least 20 minutes - the gluten needs time to develop!
6. Roll dough out on a lightly floured surface and roll to desired thinness (this is where the machine comes in very handy!) and then cut into strips. For good tips, check out Antonio Carluccio's site - everything looks so good!
7. Let the pasta strips dry another 10-15 minutes; yes, I use cleaned plastic coat hangers for this! Works as well as a "pasta-drying rack" in my opinion...
8. Cook pasta in boiling salted water for 3 -5 minutes depending on the shape and size of your pasta .
9. Drain and return to saucepan, mixing in your preferred sauce. Do not rinse! Rinsing removes all the starch and will make the sauce slide right off the pasta :-(
10. Serve with grated cheese or fresh herbs.