4ozSemolinacan be substituted with All purpose Flour
1Eggs
2Egg yolks
1/8cupof Olive oilor Vegetable oil
1tspsalt
a few tbsp of waterin case it's needed
Excess flour or semolina for rolling out dough
Spinach Pasta
4ozAll purpose flour
4ozSemolinacan be substituted with All purpose Flour
1Eggs
2Egg yolks
1/8cupof Olive oilor Vegetable oil
1tspsalt
A generous handful of baby spinach leaves
A few tbsp of waterin case it's needed
Excess flour or semolina for rolling out dough
Instructions
For Regular Pasta
Mix the Flour, Semolina and Salt together on your work bench. Create a nice well in the middle of the flour mix.
In a separate bowl, mix the egg, yolks and oil. Pour this into the middle of the well and start mixing it in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.
For Spinach Pasta
Mix the Flour, Semolina and Salt together on your work bench. Create a nice well in the middle of the flour mix.
In a blender or food processor, blend the spinach with the oil, and egg yolks until the spinach is well blended. Pour this into the middle of the well along with the whole egg, and start mixing it in with the flout using a fork or your fingers. You may not require to add more water at this point.
For both doughs
Once the mix comes together to form a cohesive dough, start kneading for about 10-15 minutes until the dough is smooth.
Wrap it in plastic wrap and leave to rest for at least 1 hour at room temperature. If you're not using it immediately, you can store it in the fridge. Return the dough to room temperature before rolling it out.
You can roll it out using a pasta machine or a rolling pin. (I rolled out 1 half at a time due to space limitations). Make sure the work bench and the pasta are well floured.
Roll it out to a sheet that is long, and cut it in half.
Dust with flour and then roll it along the short edge. Cut into strips about half a centimeter in diameter, or thinner.
Using your hands, cup the pasta in your hands and shake them gently. Do this a few times to loosen up all the pasta.
Unravel any left over rolled up pasta with your hands.
Sprinkle semolina or flour over the fettuccine and lay them out on a baking tray to dry while you get ready to cook the pasta.
Bring a large pot of salted water to a boil.
Add the pasta (in batches if required) into the boiling water and stir it. After about a couple of minutes check on the pasta. If it's cooked through and al dente - remove the pasta immediately.
Drizzle some olive oil and toss it through the pasta to keep it from sticking together.