FRESH PASTA

Fresh Pasta image

Provided by James Briscione

Time 45m

Yield 4 servings

Number Of Ingredients 4

7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs (see Cook's Note)
Kosher salt

Steps:

Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.