Gonna try doing this! Fresh pasta! Yum!
Supple and full, biting into fresh pasta is like biting into a bottom lip. Sold? Yes, it’s a bit of an effort, but pressing palms into soft dough as you push and extend is an addictive release.
This is how we like to do it.
Makes 6 to 8 servings
Note: You can use equal parts semolina and all-purpose flour in this recipe.
2 ½ cups all-purpose flour, plus additional for work surface and adjustment
5 large eggs, at room temperature
Extra-virgin olive oil
On a clean, dry work surface, combine the flour and 1 teaspoon salt. Form the flour into a hill, then create a well in its center. Add the eggs and a drizzle of oil to the well and begin vigorously stirring them, breaking the yolks and mixing them with the whites.
With the fork, quickly and steadily begin pulling the flour into the eggs…
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