Pasta Dough (Manual

2 lg Eggs

1 tb Olive oil

1 1/3 c AP flour and 1/2 ts Salt

1 c Semolina flour)

1/3 c Water

2 cups flour and salt in bowl, reserve

1/3 cup for later. Make a well

in the center Mix eggs, olive oil and water and pour into well. Stir flour

into egg mixture until dough forms into a ball. Turn out onto floured

surface and kneed for about 10 minutes, adding extra flour if too moist.

Kneed until dough is smooth and elastic. Cover with towel and rest for 30

minutes. Cut into 4 portions, keep pieces covered until used.

1 on the Atlas

Flatten dough ball and run through rollers several times until smooth (you

may add a bit of flour here too). Move rollers to next setting and roll

again once. Continue to roll until pasta is the proper thickness (5 or 6 on

the Atlas). You may cut sheet in half if it's too long. Continue with

other pieces and then put the finished sheet aside to dry for about 3

minutes. Attach desired pasta cutters and run the sheets through.

You can use right away or spread out the pasta to dry overnight and then

freeze extra.

To cook, drop into large pot of boiling water with a bit of salt and oil.

Cook until al dente, which should only take about 2 minutes for fresh.

A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands.

Another tip - You can substitute heavy cream for the 1/3 c water for a

richer pasta.