Fresh Pasta Dough
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 and 1/2 cups semolina flour
1 and 1/2 cups all purpose flour
Pinch of Salt
2 teaspoons olive oil
4 eggs, beaten

Preparation

1 Combine both flours and salt in a mound on your countertop. Create a well in the middle of the mound. Add eggs and olive oil inside the well and beat the eggs and oil together . Gradually incorporate the flour and eggs/oil together, being careful not to break the sides of the well. Continue mixing until dough is formed and knead for about 5 minutes. Wrap in plastic wrap and allow to sit about 20 minutes. Roll dough out and place through a pasta press starting with the number 1 setting and working gradually through to the number 9 setting on the press. 2 Cut thin dough into 12 inch pieces and run through cutting portion of the pasta press to make desired shape. You may also roll out with a rolling pin and cut to desired shape. Fresh pasta is much better than dried and has a really different flavor. If you cannot find semolina flour you may use a total of 3 cups of all purpose flour. This will make the pasta lighter. For cooking, boil some water in a large pot with just a little olive oil and salt. Once the water boils, dump the pasta into boiling water for only abou 3 Chefs Notes: We really don't know if egg substitute will work in this recipe. I would try it with a very small batch as a test before making the full recipe.