Fresh Homemade Pasta with Semolina
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: fettuccine, fresh, handmade, homemade, italian, know your onion, know your onions, knowyouronion, knowyouronions, papardelle, pasta, semolina, tagliatelle | No Comments »Mix the flour and semolina, turn over counter and make a well in the middle. Break the eggs into the well and start mixing with your fingers, pulling the flour from the edges, a littleat a time. When the dough is fully mixed, knead it for about 10 min. Cover with cling film and leave to rest for 30 min. Over a lightly floured surface, roll the dough very thin. Cut the desired shapes. To make fettuccine roll the sheet of dough, slice around 5mm thick, unroll and shake the strips to loosen them. For papardelle slice around 2cm thick. Cook in salted boiling water from 2 to 5 minutes, depending on the thickness of the pasta.