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Gonna try doing this! Fresh pasta! Yum!

cookinandshootin

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.

FRESH PASTA

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

Salt

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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