Prep 2 hrs
Cook 0 mins
Found this in a magazine. It takes a while to make, but isn't home-made always better than store-bought? =) BTW, according to the magazine, the recipe calls for extra-large eggs, NOT jumbo eggs.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup semolina flour
- 1 teaspoon salt
- 3 whole eggs
- 1 egg yolk (in addition to the 3 whole eggs above)
- 1 tablespoon olive oil
- 1 tablespoon water
- Sift both flours into a food processor and sprinkle salt over. Set aside.
- Whisk whole eggs in a small bowl, and then whisk in oil and water.
- With the food processor running, pour in the egg-oil mixture slowly.
- Add the egg yolk as the mixture begins to form into a ball.
- Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
- Remove dough from food processor and knead it with your hands for a minute.
- Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
- Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
- Lightly flour one of the dough balls and form into a disc.
- Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
- Fold the dough strip into thirds or quarters to create a square.
- Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
- Cut dough into 13 inch long strips while soft.
- Dry strips on a rack or on a board for at least 15 minutes.
- Repeat with remaining 3 balls of dough.
- Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.