Pasta Dough

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Personal favorite. Great mix of all-purpose flour and semolina or durum wheat. You can find semolina in the grocery baking section with specialty flours. Can be made ahead or frozen. Cook time is resting time.

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Ingredients [?]

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  • add   1/2 cup semolina
  • add   2 extra large eggs
  • add   1/4 teaspoon salt
  • add   7/8 cup all-purpose flour
  • add   2 teaspoons olive oil


  1. Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
  2. With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
  3. Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
  4. May be frozen at this point up to one month; thaw in refrigerator.