Ingredients
5 oz. 00 flour
5 oz. semolina
4 eggs
1 pinch salt
2 tsp. Extra virgin olive oil
semolina
Preparation
Step 1Put the flour, semolina, eggs, salt, and oil in the bowl of a food processor. Process until the dough forms a ball and is no longer sticky when touched with clean fingers. If it is, process in more flour a little at a time.Step 2Dust a work surface with flour. Scrape the prepared dough out onto the surface and knead for approximately 5 minutes, until the texture is smooth, silky, and elastic.Step 3Divide the dough into 2 balls, sprinkle with flour, and wrap in plastic. Refrigerate for 30 minutes.Step 4To roll the dough: Dust a work surface with semolina. Cut one of the dough balls in half and dust the dough with semolina. With the pasta machine on the widest setting, roll the dough through the machine. Fold the dough strip in half and roll it through the machine again. Do this two or three more times, dusting the pasta with semolina if it gets sticky. Set the strip aside and repeat with the remaining dough.Step 5Adjust the machine to the next widest setting and roll the dough strips through the machine in the same way twice more.Step 6Continue rolling the dough strips through the machine, dusting with semolina but no longer folding the dough in between rolling. Make the opening smaller each time, until the pasta is rolled to the desired thickness.Step 7Cut the strips into tagliatelle and place on parchment paper sprinkled with semolina.
Recipe courtesy of the Italian Culinary Academy.
