½ cup semolina flour
3 cups bread flour (all-purpose is fine too)*
Hearty pinch of salt
Water as needed
Medium mixing bowl
Dry working surface
2-roller hand-operated pasta machine (Marcato Atlas or CucinaPro Imports)
Wooden pasta rack or sheet pan
- Mt. Flour / Combine the flours and salt in a bowl and turn onto a clean surface in a mound. Make a well in the center of mound and pour in the eggs. Using your fingers, slowly incorporate the flour into the eggs until a rough dough forms. It will be hard to work at this point, but stick with it!
- Smooth Moves / Move the dough onto a lightly floured work surface and knead for anywhere from 3−10 minutes, until it becomes pliable and smooth. Add a bit of water if dough is too dry, but it should not be so sticky that it adheres to your fingers (add flour if too sticky). Divide into 3 pieces, wrap, and allow to rest at room temperature for 30−60 minutes.
- Roll and Repeat / Put a piece of dough through the pasta machine on the widest setting. Fold the dough into thirds and roll through machine on widest setting again. Repeat 4 times, then set to next setting and roll through machine. Repeat, gradually decreasing setting, until pasta is desired thickness.
- Tips and Tricks / If during the rolling process the pasta gets to be too long to manage, simply cut to a manageable length and continue rolling through machine. Lightly dust the pasta between the rolls if that helps as well. Once at desired thickness, let pasta dry for 10 minutes, untouched.
- Choose Your Noodle / If you plan to make spaghetti or fettucine, fit your machine with the appropriate cutter attachment . Or cut by hand by laying pasta flat on work surface—this process moves more quickly if you fold pasta before cutting it.
- Dry and Cook / Hang pasta on a wooden drying rack or on a flour-dusted sheet pan to dry. Use right away or tightly wrap and store in fridge for up to 2 days.
*Bread and semolina flours contain a high amount of protein, creating a more elastic dough.
- from The Local Palate Kitchen