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Sunday, 13 November 2011

Basic pasta dough

Italians will tell you that there's no substitute for fresh semolina pasta and once you've tried it you'll realize that while they've never won a war or mass produced a decent car, in this, they are correct!

Makes 6-12 servings depending on how hungry you are

3 1/2 cups semolina flour
4 extra-large eggs
Mound the flour in the center of your counter or a large cutting board. Make a well in the middle of the flour. Add the eggs. Using a fork, gently beat together the eggs while slowly incorporating the flour.  It will start to get messy.

Once you've incorporated about half the flour, begin kneading the dough with both hands.  If the dough is too dry, sprinkle with a bit of water but be careful not to add too much or the dough will turn to glue. Once all the flour is incorporated into one mass, continue kneading for 3 more minutes.  The dough should be elastic and just a little bit sticky. Continue to knead for another 3 minutes, dusting your surface with flour as necessary to prevent the dough from sticking.  Wrap the dough in plastic wrap and set aside to set for 20 minutes at room temperature.

Roll and shape as desired.

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