Ingredients
The following ingredients have 5 Servings
- 11 ounces "00" flour (about 2½ cups)
- plus more as needed
- 2½ ounces fine semolina flour (about ⅔ cup)
- A sprinkle of fine sea salt
- 4 whole eggs
- A drizzle of extra-virgin olive oil (EVOO)
Instruction
- Make a well in the center of your measured flours sprinkled with salt on a large work surface; I use my wooden countertop
- In the center, drop in eggs, add a drizzle of good olive oil and, using a fork, in stages pull more and more flour to incorporate the mixture into a shaggy dough, then collect and press with a bench scraper
- Knead dough 8 to 10 minutes, turning back into itself until a smooth surface forms
- Wrap tight with plastic and rest about 1 hour
- Cut into 5 pieces and place through pasta machine 3 times on first setting
- Go down a notch and a half or so, and feed dough through machine, two passes
- Continue until you reach next to last setting for thinness
- If pieces of dough are larger, after the first pass, fold each time you replace dough at feeder, and for each time to follow, catching and folding sheets
- Arrange sheets on parchment lightly dusted with "00" flour and top last parchment with a towel to keep sheets moist and protected
- Cut into pasta, about ⅓-inch-wide for tagliatelle and about 1-inch-wide for pappardelle
- Cook about 3 to 4 minutes in a pot of boiling salted water
