|Semolina flour||2 Cup (32 tbs)|
|All-purpose flour||4 Tablespoon (For Kneading, Rolling, And Cutting)|
Mound flour on a work surface or in a large bowl and make a deep well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add 1 more tablespoon of the water and continue mixing until flour is moistened.
If necessary, add more water, a little at a time.
When dough becomes stiff, use your hands to finish mixing.
Because semolina flour absorbs water more slowly than all-purpose flour, the dough may seem sticky when first mixed.
Work with the dough, patting and kneading it into a ball, before deciding to cure the stickiness by adding more flour.
Clean and lightly flour the work surface.
Knead by hand for 10 to 15 minutes or until smooth and elastic.
Cover and let dough rest for 30 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
Machine-rolled dough makes about 4 cups cooked pasta when machine-cut into medium-wide noodles, or about 32 pieces lasagne or cannelloni.
Yield of hand-rolled pasta may vary.