Basic Pasta with Semolina (Eggless Pasta)

by Kathleen Morrison

Servings:

INGREDIENTS

2 cups semolina flour
2 cups all-purpose flour
1 to 1-1/4 cup tepid water

INSTRUCTIONS

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature before using.

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Tagged: italian, pastahomemade add tags

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