Fresh Pasta
Instructions:
- 3 Cup Durum semolina flour
- 1 Teaspoon Salt
- 2 Eggs; to 3 eggs
- 1 Tablespoon Olive oil
- 1/2 Cup Grated Romano cheese
- Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a \"well\" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth.
- Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in.
- Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes.
- Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick.
- Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine.
- Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.
- This recipe yields 1 pound of pasta, 4 servings.