Fresh Pasta Dough

There is simply nothing in the world like fresh pasta. The following instructions presume that you have a pasta machine for rolling and cutting. 

Fresh semolina pasta
makes enough dough for 4-6 servings of pasta

2 cups semolina pasta flour
2 whole eggs
2 egg yolks
1/4 cup water (or so)
1 T olive oil

Mix together eggs, egg yolks, water, and olive oil in a small bowl.

Place the semolina flower in a large bowl. Make a well in the center of the flour and pour the egg mixture into the well.

Using a fork, gently incorporate the flour into the egg mixture a little at a time.  When the mixture becomes difficult to handle with the fork, knead with your fingers until the mixture forms a ball.

Turn the ball of dough out onto a lightly floured surface and knead. If the dough seems to dry, add a bit more water. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball.  Knead the pasta with even strokes for 8-10 minutes, or until the dough is elastic and feels silky.

Form the dough into 3 equal balls. Cover the dough with a towel and allow to rest for 10-15 minutes before proceeding.

Roll and cut the dough as desired.

Fresh pasta tutorial (detailing the rolling and cutting process)

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