Fresh Pasta Dough

Updated: Jan 25

Yield: 2 servings

2/3 cup semolina flour

2/3 cup all purpose flour

2 eggs (approximately 1/3 cup), whisked together

pinch of salt

By Hand: On a clean surface make a well with the flour. Pour the eggs slowly into the flour and mix with your 2 fingers until all of the eggs are incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.


By Food Processor: In the bowl of your food processor pulse the flour 2 to 3 times. In a liquid measuring cup whisk the eggs. While pulsing the machine pour the eggs in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.


Notes: Some or all of the semolina flour can be replaced with all purpose flour. If the dough is too dry to come together add a touch of water and/or olive oil but just a teaspoon or so at a time.

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