Kneading the dough creates the important gluten structure that holds the pasta together. Using a stand mixer with a dough hook simplifies the process: just add the ingredients and mix. Kneading by hand takes more effort, but is still quite enjoyable (and a good workout). Ingredients- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 tablespoons olive oil
Preparation Procedure - Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
- On a clean surface, make a mountain out of flour mixture then make a deep well in center.
- Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a rolling pin to desired thickness.
- Carefully roll dough and then slice with a sharp knife. Do not Push the knife through the dough or it will bind together. Ensure that you slide your knife when slicing (alternatively, you could cut into shapes and stuff with your favorite filling to make ravioli).
- Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
- Drain immediately and toss with your favorite sauce.
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