Makes 1 lb of pasta
2 cups All Purpose Flour
1/4 cup semolina*
1-2 tablespoons water
To make pasta:
Make a well with your flour and semolina. Crack eggs into well. Beat eggs, gradually drawing in flour from the sides of the well. Once the eggs/flour form a paste, you can use your hands to work the rest of the flour in. If your eggs do not take up all the flour, add a tablespoon of water. If the dough is still dry and unworkable, dip hands in water and knead. Repeat until it’s kneading and stretching easily.
Knead for 3-5 minutes. Wrap it in plastic and walk away from it for 20 minutes.
Cut ball into four pieces and wrap the pieces you’re not using in plastic wrap to prevent them from drying out. Form piece into a rough rectangle. Pinch along one edge to make it easier for the rollers to catch.
Feed into rollers on the biggest setting. Roll through. Fold into thirds and roll through lengthwise on the same setting two more times.
Go down a setting. Roll. You no longer need to fold it. If at any time the dough is getting sticky, sprinkle some flour on it, rub it in, and proceed. If it starts tearing, flour it, ball it up, and start over. Continue rolling, setting by setting, until it’s reached desired thinness.
Cut into workable sheets. Cut as desired.
*If you can’t find semolina, then you can use another 1/4 cup of all-purpose, but the semolina does improve it. Should be in the “ethnic” section or specialty flour section of your “local megamart”.