Handmade Pasta

Ingredients

• •1 cup all-purpose flour
• •1/2 cup semolina
• •1/4 tsp salt
• •2 eggs, at room temperature
• •2 tsp extra-virgin olive oil

Steps

1. 1Sift flour and semolina into a medium bow. Mix in salt. Add eggs and olive oil, and beginning in the center, mix with two fingers in a circular motion until flour is combined with eggs. Do not overmix. Remove dough from bowl and gather into a ball. On a lightly-floured board, knead gently with the heels of your hands, folding dough over onto itself until it forms a smooth mass. Pat into a ball, flatten slightly, wrap in waxed paper or plastic wrap, and refrigerate for 30 minutes or as long as overnight.
2. 2Work on a lightly floured surface. Keep the dough lightly dusted with flour. Roll dough into a sheet about 1/16-inch thick. Gently roll dough up into a cylinder. With a slicing knife, cut crosswise in 1/4-inch slices. Dust dough with semolina and unwrap noodles. Cover with a tea towel until ready to cook. (The past may be made an hour ahead of time or frozen for up to 1 month. Defrost in refrigerator.) Fresh pasta will cook, in boiling salted water, in about 2-3 minutes.