Mar 19, 2012
Nothing beats the taste of fresh, homemade pasta and it's a lot easier to make than you think.
3 cups semolina (super fine)
2 tbsp. olive oil
1 to 2 tbsp. water, if needed
Mound semolina on work surface and form a well in the centre. Add eggs and oil into the well. Using a fork or your fingertips, combine semolina with the eggs and oil. When the dough starts to come together and looks shaggy, start kneading. Knead dough until smooth and elastic, about 5 to 10 minutes. If dough feels dry, add 1 to 2 tbsp. water. Wrap dough in plastic wrap and let rest for 30 minutes.
Roll and shape pasta, as desired, to make lasagna sheets, noodles or stuffed pasta.
Yield: 6 to 8 servings.