 | Dairy: Eggs
Seasonings: salt
Other: All-purpose flour, Semolina Flour, oil
Cooking Method: Blend
Prep: 20 minServes: 20, 4 oz. portions and can be frozen for up to two weeks. |
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Ingredients:
2 lb. Pasta Flour (AP Flour works as well)1 lb. Semolina Flour
7 each Whole Eggs
1 C. Water
1/2 C. Oil
1 pinch Salt
Procedure:
Put flours in bowl and whisk to combine. Whisk eggs, water and oil in bowl, combine with dry mixture. Add pinch of salt and combine, then knead dough until smooth, about 15 minutes. Wrap in plastic wrap and let it cool in fridge for 1 hour while you make filling.
Restaurant: Via Lago Trattoria - San Diego
Recipe Type: Authentic
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://tableagent.com/recipes/fresh-pasta-dough/
Put flours in bowl and whisk to combine. Whisk eggs, water and oil in bowl, combine with dry mixture. Add pinch of salt and combine, then knead dough until smooth, about 15 minutes. Wrap in plastic wrap and let it cool in fridge for 1 hour while you make filling.
Restaurant: Via Lago Trattoria - San Diego
Recipe Type: Authentic
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://tableagent.com/recipes/fresh-pasta-dough/
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