Homemade pasta using semolina/ sugee flour

 Recipe adapted from allrecipes

After being cooked

 This recipe has the right amount of liquid to flour mixture.

 Suitable for making lasagna/ne?
and also ravioli!

The use of semolina gives it a sturdier yet tender dough which is needed  to roll it without sticking in your pasta maker . anddd uses lott lesss flourr.

You can dust the pasta sheet with a generous sprinkle of more semolina to keep it from sticking. Don't be to selfish or you will end up with pasta sheet that sticks to each other and you will have to roll it again **like me** sigh



• 2 cups all-purpose flour
• 2 cups semolina flour
• 1 pinch salt

• 6 large eggs
• 2 tablespoons olive oil

1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce
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