- 2 1/2 (12 oz) "00" flour or all purpose flour, plus more for dusting
- 1 Tbsp salt
- 4 large eggs
- Semolina flour, for dusting
In a large bowl, add flour and salt and combine. Make a “well” in center of flour mixture and add eggs. Using a fork, blend eggs into flour mixture, stirring flour in from sides of well and working outwards. When pasta dough is thoroughly mixed, turn it out onto a work surface. Knead dough until it is smooth but not sticky, adding small amounts of flour as needed, 5-10 minutes. Gather dough into a ball and flatten into a disk. Wrap it in plastic wrap and allow it to rest for at least 30 minutes. at room temperature.
To roll dough, secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut dough into thirds. Cover extra dough in plastic while working with one piece. Flatten piece of dough into a rough rectangle so that it will fit inside width of pasta machine. Place rollers on widest setting (1) and roll dough through machine, catching it with one hand as you roll with other.
Take dough and fold into thirds toward center of dough. Turn dough so one open end faces machine and roll it through on widest setting again. Fold, turn, and roll once more on widest setting. Continue rolling pasta through machine without folding, adjusting rollers to next smallest setting each time, until desired thickness is reached. If pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling until pasta is less than 1/16” thick.