A request was made on my Facebook page (if you're not already a fan, you should be! Click on the Facebook badge on the right to go to The Culinary Enthusiast's page!) for the pasta recipe I used yesterday.
So, with Laura's permission and without further ado, here is the recipe:
2 cups semolina flour
2 cups all purpose flour
1 tsp. salt
1/4 cup oil, preferrably not olive oil, unless it is a very light olive oil
water, amount will vary
(We did this recipe exclusively with a KitchenAid stand mixer.)
Put your 4 cups of flour and the salt in the metal mixing bowl. Whisk it together manually to blend.
Make a well (larger around than deep) in your flour. Add the eggs and the oil.
Attach the dough hook on the mixer and mix until the dough is crumbly, with even sized-crumbs.
With a spoon, add water a couple spoonfuls at a time until the dough comes together. (You do not want it to be too dry nor too sticky.) Once the dough is somewhat firm to the squeeze, set a kitchen timer for 10 minutes and let the mixer knead your dough for 10 minutes.
After the kneading is done, remove the dough from the bowl and form into a 12-inch (approximately) log, rolling it slightly to press it together and smooth out any cracks. Don't roll it flat; it should look like a log. Cover it with plastic wrap and let rest for 30 minutes.
*Of course, after the dough rested, we used the pasta making attachments for the KitchenAid to roll and cut the dough into spaghetti, fettuccine, and lasagna noodles.
Thank you, Laura!