-
1
To make the dough in a food processor, put the eggs in the bowl of the processor and process until smooth.
-
2
In a bowl, mix 2 1/2 cups all-purpose flour, the semolina flour, and salt.
-
3
Add the flour mixture to the eggs 1 cup at a time and process just until a ball of dough starts to form.
-
4
Add a little water if the dough seems dry, a little more flour if it seems wet.
-
5
The dough should not be so sticky that it clings to your fingers.
-
6
Tum the dough out onto a floured surface and knead it, adding additional flour as necessary, for about 5 minutes or until smooth.
-
7
Cover and let rest for 10 minutes before rolling out and cutting into the desired shape.
-
8
To make the dough the traditional way, combine 2 1/2 cups all-purpose flour, the semolina flour, and salt in a mound on a work surface.
-
9
Make a well in the center of the flour and break the eggs into the well.
-
10
Beat the eggs with a fork.
-
11
Then, using the fork, gradually incorporate the flour from the inside walls of the well.
-
12
When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a soft but sticky dough.
-
13
You may not need all the flour.
-
14
Brush the excess flour aside and knead the dough, adding additional flour as necessary, for about 10 minutes or until smooth.
-
15
Cover and let rest for 10 minutes before rolling out and cutting into the desired shape.
-
16
Cut the dough into 4 pieces.
-
17
Work with 1 piece at a time, keeping the remaining dough covered.
-
18
Roll the dough out on a floured surface as thin as possible, or use a pasta machine to roll the dough out to the thinnest setting.
-
19
Drape the sheets of pasta over dowel rods suspended between 2 chairs to dry slightly, about 5 minutes.
-
20
If cutting the pasta by hand, roll up each sheet loosely like a jelly roll, then cut it into fettucine, vermicelli, or lasagne strips with a sharp knife.
-
21
Or cut the pasta into the desired width with the attachment on the pasta machine.
-
22
Hang the pasta strips over dowel rods as you cut them, or spread on floured towels, then cook immediately or dry for storage.
-
23
Cook the pasta in a large pot of boiling water until al dente, 2 to 3 minutes.
-
24
Drain, sauce, and serve immediately.
-
25
Or dry and store the pasta: Hang the strips over dowel rods suspended between two chairs until very dry.
-
26
(I usually leave it on the rods for a day.)
-
27
When the ends of the pasta begin to curl, it is dry enough.
-
28
Wrap it loosely in aluminum foil and store for up to 3 months.
