Pasta Dough

Making fresh pasta by hand:

A small batch of dough can be made quickly by hand and then rolled and cut in your pasta machine. Here is a basic dough recipe to get you started. I blend a little semolina flour with unbleached flour to get a firm dough but one that is still easy to work with. After you get some experience, you can add more semolina if you would like a firmer pasta.

Ingredients: 1 1/2 cups of unbleached flour 1/4 cup semolina flour 1 tsp salt in a bowl. 1 tsp olive oil 2 eggs Preparing your pasta dough:

You can make a well in the center and prepare the dough in the bowl, or dump it out on a floured cutting board and prepare your dough there.

Add 1 tsp olive oil and one whole egg into the well. Holding a fork at an angle parallel to the table, stir the egg mixture quickly and let the flour fall into it from the sides. Keep stirring this way until you have formed a sticky dough ball. You will probably have leftover flour, so only use what you need.

Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, even in color and no longer sticky.

To knead the dough, push down on the ball with the heel of your hand, then give the dough a quarter turn, fold it over onto itself and push away from you again with the heel of your hand. Keep turning and pushing until you achieve the desired consistency - this usually takes approximately 10 minutes.

Once you have finished kneading, wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes.
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