| Cuisine: Italian | Type: Technique | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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You can add cooked, drained spinach or saffron that has been dissolved in stock and reduced to a few tablespoons. |
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Serving Suggestions:
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Ingredients:
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1/4 cup semolina flour 1-1/2 cup all purpose flour 2 whole eggs 3 egg yolks 1/4 tsp. olive oil Pinch of salt |
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Instructions:
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1. In a food processor, pulse the flours, salt, eggs, olive oil until a loose ball of dough is formed. Do not overmix or dough will become tough. (You can also do this by hand in a large bowl). 2. The dough may appear dry, but will moisten with rest. Knead the dough on a flat, lighly floured surface. 3. Cut into 2 equal sized pieces and refrigerate in plastic wrap for 30 minutes. 4. Put through a pasta roller starting withthe largest setting. For the first several times, fold the dough into thirds and reshape into a rectangle. Repeat until the dough is silky and satiny in texture and look. Then roll into ever thinner sheets. 5. Cut as appropriate and set aside in loose bundles. |
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Related recipes:
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None |
2001-03-10