Servings: 4

Ingredients

Note: ratio = 300g of dry to 185g wet. 

• Wet
  • 2 large eggs
  • 3 large yolks 
  • Top with water until 185g
• Dry:
  • 200g King Arthur 00 pizza flour
  • 100g Bob’s Red Mill semolina flour
  • 2 tsp kosher salt

Directions

• Place flour and salt in stand mixer bowl.
• Attach bowl and flat beater. Turn to Speed 2 and gradually add wet ingredients. Mix for 30 seconds. 
• Stop the stand mixer and exchange the flat beater for the dough hook. Turn to Speed 2 and knead for 2-5minutes until dough forms easily into a ball without any stickiness.  
• Let dough rest at room temperature for 30 minutes wrapped in cellophane before cooking or refrigerate up to 12 hours.

Chef’s Notes

This homemade pasta can be frozen for up to 4 weeks.