Egg Pasta Dough with Semolina Flour (Italian)

Basic pasta dough made with Semolina flour. Do not use this dough for machine made pasta because the dough may tear. It is best rolled out by hand.

1½ cup very finely ground semolina flour
¾ cup all-purpose flour, unbleached
3 eggs
¾ tsp. sea salt
1 Tbsp. olive oil
1 Tbsp. lukewarm water

Place the flour in a mound on a large floured surface. Make a well in the center. Add the water and salt. Using a fork, gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with the fork.

Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes. Knead the dough until it is smooth and elastic, about 10 minutes.

Divide the dough into 3 or 4 balls and let rest 30 minutes. Proceed with rolling and cutting the pasta according to your recipe.

Makes about 1 lb.