• 1 1/2 Cup Semolina Flour
• 1 1/2 Cup All Purpose Flour
• 4 Eggs (Room Temp)
• 4 Tablespoons Olive Oil
• 4 Tablespoons Water
• 1 Teaspoon Salt

1. Pour flour and salt on the counter creating a well in the middle of the pile.
2. In a separate bowl lightly scramble eggs together
3. Pour eggs into the well you created in the flour pile.
4. Slowly incorporate flour into the eggs until mixed together.
5. Add olive oil and water to mixture and knead until a smooth ball forms.
6. Tightly wrap dough in plastic wrap or place it in a ziplock bag. Leave it in the counter at room temperature out of direct sunlight for approximately 30 min to allow it to rest.
7. Once rested, divide dough into 4 equal parts. Rolling one at a time into useable pasta sheets. Ensure additional dough stays sealed in a bad or plastic wrap to keep it from drying out.
8. Roll pasta into 1/4 inch sheets on the counter using a rolling pin to allow it to run through pasta roller easily.

9. Using a pasta roller, roll dough to a size 4 or 5.
10. Using a fettuccine cutter attachment, cut noodles placing them on a drying rack after. Noodles can also be curled into a nest shape and left on parchment paper to dry.
11. NOTE: Noodles can be cooked immediately, cook for approximately 4-5 min and enjoy. If drying allow to dry for 24 hours (Time may vary depending on climate). Place dry noodles in a sealable bag and store in a dark cool place. Noodles can be stored for up to 6 months.

• Follow above recipe to make noodles.
• Use whole wheat flour instead of all purpose flour.

HERB MIX:

• 1/2 Tablespoon Dry Basil
• 1/2 Tablespoon Dry Oregano
• NOTE: Additional herbs can be added if desired.