Fresh Pasta


3+1/3 cup Semolina Flour

4 large eggs (7/8 cup)

1/2 tsp Salt

1 Tbs Olive Oil

2 Tbs Water

Mix together with you mixer paddle for 30 seconds. Change to a dough hook and mix 2 minute. Kneed for 2-3minutes. Dough is ready to put through your pasta maker. When using a kitchen aid mixer with pasta attachment you want to work your way thinner until the setting is set to "6", this will give you the best thickness for ravioli. Whatever dough your not using at the moment wrap in plastic wrap or seal in a plastic storage bag to keep moist.

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