This is a straight forward recipe which produces the perfect fresh pasta dough. This dough can be cut into your favorite pasta, used as raviolis and as lasagna sheets.
- 1/2 cup All Purpose Flour
- 1/2 cup Semolina Flour
- 1 Whole Egg
- 1 Tablespoon Olive Oil (use your favorite oil)
- 1 Teaspoon Kosher Salt
- As Needed Water
- In a bowl or on a clean work surface, combine both flours and mix well.
- Beat the egg and pour into the well. Add the olive oil and salt, with a fork stir the egg and slowly incorporate the flour until incorporated.
- Using your hands begin to knead the door and add a little water at a time until a dough forms.
- Continue to knead for a few minutes and adjust the consistency with flour or water.
- Wrap the dough with plastic wrap and allow it to rest at room temperature for 30 minutes, if you are not using the dough immediately allow it to rest under refrigeration until needed. Allow the refrigerated dough to come to room temperature for about 30 minutes before rolling out.
- Roll, cut, cook and enjoy!