
- 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
- Pour flour and salt on the counter creating a well in the middle of the pile.
- In a separate bowl lightly scramble eggs together
- Pour eggs into the well you created in the flour pile.
- Slowly incorporate flour into the eggs until mixed together.
- Add olive oil and water to mixture and knead until a smooth ball forms.
- 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.
- 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.
- Roll pasta into 1/4 inch sheets on the counter using a rolling pin to allow it to run through pasta roller easily.

- Using a pasta roller, roll dough to a size 4 or 5.
- 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.
- 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.