Pasta Dough

Personal favorite. Great mix of all-purpose flour and semolina or durum wheat. You can find semolina in the grocery baking section with specialty flours. Can be made ahead or frozen. Cook time is resting time.

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 7⁄8 cup all-purpose flour, plus more for dusting work surface
• 1⁄2 cup semolina
• 1⁄4 teaspoon salt
• 2  extra large eggs, room temperature
• 2  teaspoons olive oil

Directions

1. Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
2. With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
3. Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
4. May be frozen at this point up to one month; thaw in refrigerator.