Egg Fettuccine with Semolina Flour (Rustic)

Name: Egg Fettuccine with Semolina Flour (Rustic)
Yield: 4 servings
Ingredients: 2 1/2 cups semolina flour (about 350 grams); 1/3 cup all-purpose flour (about 50 grams); 4 eggs; as needed water; as needed extra virgin olive oil; as needed coarse salt

Caterina Sansica @ricettedicaterina17

Palermo

Pasta. For us Italians, when we say "pasta," it's like saying "home." No matter where you are in the world, if you have a plate of pasta in front of you, you feel at home. I've traveled many times and sometimes even packed a box of spaghetti in my suitcase, just in case! I could share many more stories, but the most important thing, now more than ever, is how wonderful it is to make a great plate of pasta in just a few minutes without having to buy it. Easy to make, easy to cook, and easy to enjoy! This recipe makes more than enough for 4 people!

Caterina Sansica @ricettedicaterina17

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Ingredients

4 servings

2 1/2 cupssemolina flour (about 350 grams)
1/3 cupall-purpose flour (about 50 grams)
4eggs
as neededwater
as neededextra virgin olive oil
as neededcoarse salt

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Steps

1

Sift the flour onto a work surface suitable for kneading. (I have a special board I use just for making pasta, bread, and pizza.) Shape the flour into a mound with a well in the center. Add the eggs to the center and start mixing the flour into the eggs, working from the inside out, until a dough forms. If the dough is too stiff, add a little water. (The dough should come away easily from the work surface.)
2

Let the dough rest for about 30 minutes. In the meantime, you can prepare any sauce you like.
3

You can make a meat, seafood, or vegetable ragù, a white sauce, or just use tomato sauce. The choice is yours.
4

Next, sprinkle some semolina flour on the work surface and roll out the dough with a rolling pin. The dough will be a bit rough, but it will taste better and hold the sauce well.
5

When the dough is thin enough for your liking, roll it up and cut it into strips to make real fettuccine (as shown in the photo).
6

Drop the pasta into boiling water with a bit of coarse salt. Cook for 3 to 4 minutes. Add a drizzle of olive oil to keep the pasta from sticking... and enjoy!
7

I look forward to seeing your photos.
8

If you want a finer pasta, swap the amounts of the two flours.