Once again, Karen was an inspiration. Actually her blog entry on Fettuccine with Fresh Basil was the inspiration for both our lunch and dinner. We dusted off the pasta machine and leafed through my huge notebook from Intro to Cooking Class to find the basic pasta dough recipe I had made 10+ years ago. It is truly amazing how four ingredients – flour, eggs, salt and pepper can turn out to be delicate pasta. We made the ravioli for lunch and Fettuccine Alfredo for dinner. Yummy!
1 cup Semolina flour
1 cup All-Purpose flour
Salt and pepper, to taste
Water, as needed
Combine all dry ingredients. Make a well in the center. Mix eggs and pour into well. With a fork, start incorporating the dry ingredients with the wet ingredients. Add water, 1 tablespoon at a time, if needed to have the dough come together. Once it comes together, knead the dough until it springs lightly when pressed. Wrap in plastic and let rest in the refrigerator for 30 minutes. Take out dough and cut into halves or quarters, depending on the size of dough. Roll out, according to pasta machine directions. Cook in salted boiling water until al dente.
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