makes 1 lb
1/4 cup semolina
1/4 cup durum flour
3 large eggs, beaten
*if you can't find semolina or durum flour, use 2 full cups of unbleached all-purpose flour instead
- Pulse the flour in the food processor to aerate. Add the eggs and process until the dough forms a rough ball, about 30 seconds.
- If the dough is too dry add water, 1 teaspoon at a time. If the dough sticks to the sides of the work bowl, add flour, 1 tablespoon at a time. Process until the dough forms a rough ball.
- Turn out the dough and any small bits onto a clean counter and knead until smooth. Cover with plastic wrap and let rest for 15 minutes before rolling.
- To roll using a hand-crank pasta machine, cut about 1/8 of the dough and form a disc, and recover the remaining dough with the plastic wrap. Run the disc through the rollers set at the widest setting on the pasta machine. Fold in half and run it through the machine again. If it seems to be getting to wide, fold again lengthwise to run it through again. If it seems too narrow, fold crosswise and run through again.
- Set the rollers one size smaller and run it through the machine. Keep lowering the size until you reach the smallest size. Set the dough sheet aside, sprinkle with a tiny bit of flour, and repeat with the rest of the dough.
- Once finished, you can hand cut to desired width, or run the sheets through the cutting attachment for even widths.
- Bring a large pot of salted water to a boil, and cook pasta to al dente, or until the pasta floats to the top and lightens in color slightly. Remember that fresh pasta cooks much faster than dried.