Fresh Pasta

Using an electric mixer with a dough hook, a food processor or in a bowl with a wooden spoon, combine semolina and enough water to make a stiff dough.

Place dough on lightly floured surface. Knead the dough, pressing it flat with the heel of your hand, folding it double and pressing it again. Continue kneading for 5 minutes, or until the dough is silky and elastic.

Cover the dough and let rest for 1 hour.

Divide dough into 4 portions. Roll out each portion of dough on a lightly floured surface into a rectangle approximately 8 x 12-inches and 1/16-inch thick.

Cut with sharp knife into 1/4-inch wide strips. Place on floured surface. Let dry, uncovered, for 30 minutes.

Cook immediately or store in a tightly covered container in a cool place for about a week or in the freezer for a month.

To cook fresh noodles, bring 10 to 12 cups water or broth to boil; gradually add noodles. Cook, stirring occasionally, for 12 to 15 minutes.

What is durum semolina flour? Semolina is flour made from durum wheat, one of the six classes of wheat grown in the United States. It’s usually a little more coarse than all-purpose or bread flour, which can help sauces cling to your noodles better.