FRESH PASTA
Created by Diane Forley from her book Anatomy and used by guest chef Serena Caffrey
Ingredients:
1.5 Cups of whole wheat (or white) flour and more as needed
1.5 Cups of semolina flour
1/4 tsp of salt
2 large eggs
2 tbs of extra virgin olive oil
1/3 cup of water and more as needed
Instructions:
Mix flours and salt in a large bowl. Whip eggs in a separate bowl and add to flour mixture. Add olive oil and water. Using a fork, scrape along the inside of the bowl so that wet and dry ingredients congeal in the center. If dough looks dry, add more water -- we can incorporate more flour as we need, so at this point, it's better to have slightly sticky dough than lots of floury flakes. Once a ball is formed, turn out onto a well floured surface and begin to knead, adding more flour as necessary. When pulled apart, dough should have a consistent texture throughout and shouldn't stick to your hands. Kneading should probably take 3-5 minutes. Wrap dough in plastic wrap and let sit for an hour at room temperature. If dough sits for a longer period of time, keep in the refrigerator (dough can be refrigerated up to three days). Roll out pasta on a floured surface and cut in half. If you have a pasta roller, use it here. Otherwise, continue rolling dough until very thin. Cut into desired shape and flour lightly with semolina. Boil for 4-5 minutes or until floating.

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