Directions
Combine flours (Extra Fine Flour and Semolina) and mound in the center of a large wooden cutting board. Make a well in the center and place eggs in well. Using a fork, beat the eggs together with oil and water, then begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. When half of the flour is incorporated, the dough will begin to come together. Flour your hands and start to knead the dough. Once the dough has come together and can be shaped into a ball, set dough aside and clean up cutting board. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Cover the dough with a clean towel and allow to rest for 30 minutes at room temperature before using.
Fresh Italian Pasta
Prep: 45 min Servings: 4-6
Our recipe for fresh, homemade pasta that can be used to create your favorite cut of pasta right in your kitchen.
Ingredients
- 1 cup Bellino Semolina
- 1 cup Anna TIPO 00 Flour
- 2 Whole Eggs, plus one egg white
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 tbsp Water
Directions
- Combine flours (Extra Fine Flour and Semolina) and mound in the center of a large wooden cutting board. Make a well in the center and place eggs in well. Using a fork, beat the eggs together with oil and water, then begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. When half of the flour is incorporated, the dough will begin to come together. Flour your hands and start to knead the dough. Once the dough has come together and can be shaped into a ball, set dough aside and clean up cutting board. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Cover the dough with a clean towel and allow to rest for 30 minutes at room temperature before using.
