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  • 1 1/2 cup Semola flour
  • 1 1/2 cup White flour
  • 4 eggs at room temperature scrambled lightly
  • 1 tsp  Cooking with Greens Pink Himalayan sea salt with iodine
  • 4 tbsp extra virgin olive oil
  • 4 tbsp water

On a flat surface, mix both flours together and form a volcano shape with a well in the middle.  Pour all ingredients in the depressed well center of the flour, mixing from the inside out. Mix all ingredients well and start to knead dough with both hands for about 10 minutes. Dough is ready when you can press your knuckle into the dough and it slowly springs back slightly. (If there is no spring back, continue to knead the dough. Once ready, roll dough into a ball and wrap dough in plastic wrap or cover with a towel, and set in the refrigerator to cool for 30 minutes. Take dough out and cut into 4 pieces. roll each piece out flat with a rolling pin. Use flour if dough is sticky. Once flattened, either cut dough into strips, or roll out in pasta machine and cut into desired size strips. Boil lightly salted water and drop pasta in boiling water, cooking for about 5 minutes. Drain and serve.

Unused pasta can be stored in an airtight container in the refrigerator, or in the freezer.