Pasta Dough

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Ingredients:

2 large eggs

4 ounces semolina flour

4 ounces all-purpose flour

Pinch fine sea salt

2 to 4 tablespoons water

Preparation:

Whisk eggs well with a fork.  Gradually add the semolina, flour, and salt until a thick dough forms which can no longer be stirred with a fork.  If dough looks dry, add up to 1/4 cup water.  Flour your hands and work surface and continue to knead until dough is well mixed.  Cover with plastic wrap and let rest at room temperature for 30 minutes.

Meanwhile, set up pasta machine, clamping it firmly to the table, and opening it to the widest settings.  Pat dough into a rectangle as wide as the pasta rollers and pass through on the widest setting several times, folding for the machine to knead dough several times.  When dough is as smooth and silky as a fine leather purse it is ready to be stretched, about 25 times.

Move rollers of the pasta machine closer (no more folding dough now) and run it through until it reaches desired thickness.  Cut as desired.  Lay out straight to dry on floured baking sheet until needed.

If making noodles, place in boiling and salted water until al dente (about 3 minutes.)

Variations:

Black Pepper and Lemon Zest:  add a tablespoon of finely ground pepper and 2 tablespoons lemon zest to eggs.

Herb Pasta:  Chop 1/2 cup packed minced herbs of your choice and add to eggs.

Spinach Pasta:  1 bag baby spinach (6 ounces), blanched, shocked, squeezed dry.  Remove 1 egg and water from recipe.  Puree spinach in food processor, then add egg, semolina, flour, and salt.  Pulse until soft dough forms.  add a few drops of water or a tablespoon of flour, if necessary, to adjust consistency.

Saffron:  Add a few strands of saffron to eggs.

History:

Recipe comes from Chef Tech Cooking School's Pro Chef series of cooking classes.

See also: Fettuccine with asparagus & prosciutto