Homemade Egg Semolina Pasta Dough

Homemade pasta is extremely easy, cheap, and quick.  All you need is a pasta roller, and you can get the basic model for about 20 dollars.  Fresh pasta improves the quality of any meal and it is amazing how much better it tastes.  This recipe makes enough for about 6-8 good sized portions.

Ingredients

2 cups all purpose flour

2 cups semolina flour

1 tsp salt

6 eggs, or 3 eggs and the yolks of 6 eggs

2 tbl extra virgin olive oil

a little extra flour for dusting

First sift together the dry ingredients.  On a large cutting board make a big mound of the flour then with your hands make a well in the middle.

Second, beat the eggs and the oil together.  Add it to the well and be careful not to let the egg spill over the edge of the well.  

With a fork slowly combine the egg into the flour.  When the mixture starts to come together use your hands and knead for 5-10 minutes until the dough is a smooth ball.  

Cover the dough with saran wrap and let it rest in the refrigerator for at least a half an hour. This will let the dough distribute the moisture evenly so you will not have any dry spots in your dough.  

Pull out of the refrigerator and cut into about 6 even pieces. Kind of squish the pieces of dough down so it is a little flatter.

Set up your dough roller, I put a piece of mesh cloth under mine to prevent slipping.


Roll your dough through on the largest setting, it may come out in a few pieces or with broken edges.  Just fold the dough over on top of itself and the run through the roller again.


It should come out to be close to a uniform rectangle.

Continue to roll the dough through the machine, each time going on a smaller setting.  If your dough starts to fall apart or the edges get really messed up, fold the dough on top of itself again and run it through again on the last setting.


Once you get the dough long enough to connect the edges while the dough is in the roller, dab a little water on one edge and connect it to the other edge.

Keep rolling the dough, use your hand to keep the dough tight while you roll the dough.


Keep adjusting to the roller to a smaller setting until you get to about setting number 7.


When it is thin enough dust each side with flour and fold on top of itself.

At this point you can choose how you would like to cut your dough.

You can trim the edges and use it as lasagna dough, you can cut it in thick strips and use it as a rustic style pasta, or you can run it through your pasta roller in the fettuccini or spaghetti setting.

If you want to eat immediately boil in salted water, if you want to store it dust the cut pasta with flour again and put in a ziplock bag.  This will stay good for at least 2 weeks.