Pasta:
1/2 lb. semolina flour
1/2 lb. Farmer Ground whole wheat
1/2 lb. white flour
8 ea whole eggs
1 oz. extra virgin olive oil
Mix flours on a wood table and form into a crater. Make sure there is plenty of room for the eggs and the olive oil in the crater and the sides are as thick as a possible. Add eggs and oil. Using a large fork stir and slowly pull the flour into the liquid. When it becomes a lumpy mass scrap the dough together with a dough knife. Knead the dough till it is smooth, shiny and springy to the touch. Place the dough in a bowl and brush it with olive oil and a moist towel. Let rest for 2hr or up to 8hr in the fridge. Use this dough for any kind of pasta.
Works well extruded or rolled.
