Preparation:

Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a well in the center of the mound. In a small bowl, beat the eggs and oil together until smooth.

Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes.

Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2-inch thick. Cut the dough out into thirds.

Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

Bring a pot of salt water to a boil. Add the pasta and cook for about 3 to 4 minutes or until the pasta is tender. Drain and toss the pasta with olive oil, salt and pepper. Serve warm.

Servings: 1 lbs
Source: Emeril Live Show, Food of Emilia Romanga, Italy
Source:
Submitted by: Recipe Group Member
Date:

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