Hand-Cut Fresh Pasta
  • 1 cup all purpose flour
  • 1 cup semolina flour (plus a bit more for dusting the cutting board)
  • dash of salt
  • 1 tbsp olive oil
  • about ½ cup water (I used a tad more)
  1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
  2. With motor running, drizzle in oil and then slowly add the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When the dough comes together in a ball, it's ready.
  3. Remove dough from processor and knead briefly until smooth. Dust cutting board with semolina flour. Divide dough into two batches. Roll one batch out to desired thickness, making sure that all areas are the same thickness. I found just under ⅛ inch thick to be a good thickness. With a knife or a pizza cutter, cut dough into desired strips, making them as wide and as short/long as you like. Put the cut noodles on a plate or tray sprinkled with semolina flour (so they won't stick) and let rest for 30 minutes before you cook them. Repeat with second half of dough.
  4. Bring a pot of water to boil. Add salt and then noodles and cook for 3-4 minutes, depending on the thickness of your noodles. The only way to tell if they're done is to fish one out and taste it. Drain and toss with olive oil and sea salt.
Recipe by forkbelly.com at http://forkbelly.com/hand-cut-fresh-pasta/