Fresh Homemade Pasta

Philip Krajeck

Makes 4 servings (Makes 12 ounces)

Ingredients

1 cup plus 2 tablespoons fine durum wheat flour or all-purpose flour plus more for dusting

1 cup semolina flour (pasta flour)

Fine durum wheat flour is available at natural foods stores and some specialty foods stores. Semolina flour is available at Italian markets, specialty foods stores, and some supermarkets.

Method

Combine durum wheat flour and semolina flour in a large bowl. Bring a small saucepan of water to a bare simmer. Add 2/3 cup hot water to flours and mix with a fork until mixture just comes together. Turn out dough onto a surface lightly dusted with durum wheat flour and knead until smooth and elastic, 8-10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.

DO AHEAD: Pasta dough can be made 1 day ahead. Wrap tightly and chill.