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Add the all purpose flour and semolina flour into a large bowl and form a well in the center. Add the eggs, oil, and salt to the center. Start mixing the eggs with a fork while gradually adding more and more flour until it a dough forms into one piece.
Transfer the dough onto a floured surface and knead for about 5 minutes until the surface is smooth. Add more all purpose flour if the dough is sticky. Wrap the dough in plastic wrap and let it rest for 30 minutes up to overnight in the fridge for gluten development.
Cut out ¼ of the dough and roll it out flat enough to fit through the lowest setting of your pasta machine. Roll out your pasta dough to your desired level of thickness. Repeat with the remaining dough.
Before cutting your pasta sheet into noodles or shapes, let it dry for about 5 - 10 minutes for easier handling.
Dry your fresh pasta in a single layer if not immediately serving. After it's completely dry, you can store them plastic bags.