Fresh Pasta
This page is a reminder to myself re basic proportions.
Common variations: add wilted spinach (reduce liquid),
vary type of flour.
The amounts below make four modest servings.
Ingredients:
- 1 cup all purpose flour plus more for dusting
- 1 cup semolina
- 2 whole eggs
- 2 egg yolks
- water as needed
Instructions:
- Beat eggs and yolks.
- Mix all purpose flour with semolina.
- Heap flour on board, leaving well in middle.
- Add egg to flour a little at a time, cutting in with pastry blade.
- Once it sticks together, knead dough with hands for 5'.
- Add small amount of water or another yolk if too dry, add flour if too wet.
- Tightly cover dough ball with saran wrap and let rest for at least 30'.
- Divide into four parts, roll out with pasta machine.