There is nothing like fresh pasta. The techniques in this recipe go back hundreds of years. The pasta dough itself can be used for fettuccine or ravioli as well.
A little less than 1 cup all-purpose flour, plus more for dusting
1/2 cup semolina flour, plus more for dusting
3 large eggs, at room temperature
3 teaspoons extra-virgin olive oil
Salt
Grated cheese
Parsley
Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
Knead by hand. Gather the dough into a ball; flour the surface.
To knead, push the dough away from you with the heel of your hand, fold the dough over itself and turn it 90 degrees (1/4 turn). Continue pushing, folding and turning the dough for 5 minutes.
Rest the dough. Wrap in plastic and set out for 30 minutes - or overnight in the fridge.
Roll out the dough with a rolling pin on a large work surface. (I have to use my kitchen table). Place the dough on a lightly floured surface and dust with flour. Roll the dough from the center towards the edge in all directions. The dough should be see-through thin. If it is sticking, dust the dough and the work surface with more flour.
Trim the sheet of dough with your knife or pizza cutter into a rectangle.
Loosely roll up the dough and cut into 1/2 to 3/4 inch slices. Unroll the noodles and dust with the semolina to prevent them from sticking together. Set aside on a sheet tray and cover with a kitchen towel until ready to cook.
Now, you can make the sauce or use a quality store-bought vodka sauce. Heat it up in a sauce pan. Rao's is a good brand. Or, your favorite marinara with enough light cream to make a pink sauce.
Cook the fresh pasta in a gallon of boiling, salted water for 3-4 minutes.
Drain. Stir the pasta into the sauce.
Serve and garnish with Romano cheese and chopped parsley.
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