Fresh Semolina and Egg Pasta

Semolina: I used all I had 119 grams (approx 7/8 C); APF 390 grams (approx. 3 1/8 C). All else the same as recipe. The only water was what was on my hands.Dusted each small piece of dough with APF before rolling. Flattened each piece before cutting keeping covered with towel. Log wrapped in plastic after cutting each slice. Tagliatelle worked better than spaghetti shape. Separated strands after cutting and dusted with APF and kept covered on dusted cookie tray. Pasta cooked in two batches about 4 hours later; no sticking or clumping. Cooked in 3-4 minutes-you have to taste a strand to be sure. Family enjoyed it.

I think this recipe needs a few additions or adjustments to make it exactly right.Most importantly, it needs to be separated in 'pasta maker' vs 'by hand' instructions. This recipe is heavily leaning towards using the pasta machine.- the proportions are probably right, but you have to mix the flour mixture with egg very quickly so that everything moistens evenly.- using grams ratio of egg to flour would be probably more reliable than cups.- the proportions are gargantuan. The quarter of the dough yields about 6-8 Italian size servings. I had to freeze the rest. Kitchen aid site has a lot of tips how to freeze pasta dough or noodles.- once the dough came together, my KitchenAid rioted and kicked the bowl out, so I had to finish kneading by hand.- the dough was incredibly tough at that point so I wrapped it in plastic tightly and left for 30 minutes at room temperature.- after that I was able to knead the dough in small batches. Definitely skip your arms gym day and do this instead.- I then let the dough rest for another 30 minutes and then rolled it out with a pin in small batches. A lot of arm work again.- the resulting pasta that I sliced by hand (tagliatelle size) was amazing, a bit thick, so I cooked it for 3.5 minutes.Overall, the recipe got me there. If you are conscious about your calories, definitely make pasta by hand!-

Made this last night for linguine pasta. We used medium sized eggs and had too much flour. Because we added slowly, we ended up just leaving some flour on the table and not mixing it in when we got the right consistency with the dough. After you let it sit, cut sections thin (1/3 inch) before putting though the pasta roller. If not, it will tear and create holes. Important to then dust the sheets of dough with flour before cutting into pasta! Otherwise they stick together. We cut into linguine and cooked for 3 minutes, it was great!

Super simple recipe! I had to add two more eggs than it called for but I believe it’s because the eggs I was using weren’t large eggs. The pasta has come out perfect every time.