Fresh Pasta
By: Anonymous
Published: Friday, February 12, 2010 - 2:21am

Ingredients




3 cups Durum semolina flour
1 teaspoon Salt
2 Eggs to 3 eggs
1 tablespoon Olive oil
cup Grated Romano cheese

Preparation

1 Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta  2 This recipe yields 1 pound of pasta, 4 servings.