Homemade pasta for rolling, cutting, and other tasty shapes.

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp water
• 2 eggs
• 0.5 tsp salt
• 1 cup semolina pasta flour
• 0.5 cup unbleached all-purpose flour

Directions

1. Combine flour and sea salt.
2. Add beaten eggs (or egg whites), water and oil.
3. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes.
4. On a lightly floured surface, roll out to desired thickness and cut as desired.
5. Bring large pot of water containing 0.5 tsp oil to a boil. Add pasta and cook until tender. Serve with your favorite sauce or pesto.

Notes

• When making lasagna, no need to boil noodles. Add directly to your recipe.
• Makes about 4 servings.
• May need a bit more or less water for consistency, especially in dryer environments.
• May need to adjust texture for rolled vs extruded pasta. Extruded shapes need to be smoother to be pressed through the forms and don’t hold moisture as well.