Semolina Pasta

This is a very simple, very versatile pasta dough I make at home. If you've never made pasta at home or never ate a restaurant that makes their own pasta, you don't know what you are missing!

This recipe makes enough pasta for about 6 people. If you don't have a pasta rolling/cutting machine, you can roll the dough out using a rolling pin and cut linguine or fettuccine using a pizza wheel.

2 cups if all purpose flour (don't scoop your flour, spoon the flour into your 1 cup measuring scoop and level with a knife or you'll end up with too much flour)
2 cups of Semolina flour (very important if you're making pasta)
1/4 Tsp salt
6 large eggs, room temperature
2 Tbsp of good olive oil

In a medium bowl mix the flours and salt until well blended. Mound the mixture up in the middle and create a deep well in the middle. Add your eggs and olive oil into the well and gently whisk using a fork incorporating the flour mixture into the eggs and oil. when the dough starts to become difficult to mix with the fork, get your hands in there and finish combining until there is no flour remaining.

Lightly dust your countertop with semolina flour and transfer your dough ball over. Knead the dough for 8 minutes. The dough should become smooth and supple. Once kneaded, wrap your dough in plastic wrap and let it rest at room temp for 30 minutes.

Cut your dough up into manageable chunks and run through your pasta machine, or roll out, to the desired thickness. Cut in the shape you want.

Because the thickness varies depending on what you've created, you'll have to pay attention when boiling this pasta. Spaghettini can be done in as little as a minute, thick Fettuccine will take up to 8 minutes. Either way, boil your water and add only salt to the water, no oil like your mama used to do. Enjoy.