Recipes for the Soul---Fresh Pasta Dough

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Fresh Pasta Dough1-1/2 cup semolina flour1-1/2 cups all-purpose flourPinch of Salt2 tsp. olive oil4 eggs, beatenCombine both flours and salt in a mound on your countertop. Create awell in the middle of the mound. Add eggs and olive oil inside thewell beat the eggs, and oil together. Gradually incorporate the flourand eggs/oil together, being careful not to break the sides of thewell. Continue mixing until dough is formed and knead for about 5minutes. Wrap in plastic wrap and allow to sit about 20 minutes. Rolldough out and place through a pasta press starting with the number 1setting and working gradually through to the number 9 setting on thepress. Cut thin dough into 12 inch pieces and run through cuttingportion of the pasta press to make desired shape. You may also rollout with a rolling pin and cut to desired shape. Fresh pasta is muchbetter than dried and has a different flavor. If you cannot findsemolina flour, you may use a total of 3 cups of all-purpose flour.This will make the pasta lighter. For cooking, boil some water in alarge pot with just a little olive oil and salt. Once the water boils,dump the pasta into boiling water for only about 1 to 2 minutes. Freshpasta cooks much faster than the dried stuff. Drain the pasta in acolander and serve immediately.

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