Handmade Pasta

🥘 Ingredients

• 00 flour
• semolina
• olive oil

Method

1. 1

   Mix flour blend (half 00 flour , half semolina ) and dump onto the countertop.
2. 2

   Form a mound with a crater in the center. Add your eggs (and olive oil if using Classic variant) into the crater.
3. 3

   Grab a fork and beat the eggs, picking up a little flour with every stroke.
4. 4

   Once too sticky to work with the fork, use a bench scraper to fold everything toward the center.
5. 5

   Once a shaggy dough forms, knead by hand for a solid 10 minutes , until the dough has the consistency of play dough.
6. 6

   Wrap the dough tightly in plastic wrap and let rest at room temperature for at least 30 minutes .
7. 7

   After resting, unwrap the dough and flour your surface. Cut into 4 wedges. Keep remaining wedges tightly wrapped to avoid drying out.
8. 8

   Tri-fold and laminate each wedge a few times on the widest setting of the pasta roller before progressively thinning.
9. 9

   When the sheet gets long, cut into two pieces and continue working them individually.
10. 10

    Once thinned to setting 4/5 or 5/6, dust with flour before cutting to your desired noodle width.
11. 11

    Toss cut noodles with flour to prevent sticking. Keep under plastic wrap or in a zip-top bag. Can be frozen until ready to use.
12. 12

    Boil noodles in a large pot of salted boiling water for 90 seconds or 3 minutes . Best judged by tasting!