Pasta D'oh II

Pasta D'oh II

                Ingredients                    Yield: 400g (14oz)

• 2 whole Eggs
• 4 Egg Yolks
• 75g (2/3c)  All-Purpose Flour
• 150g (1c)    Semolina Flour
• 10ml (2tsp) Olive Oil

                Instructions

1. Place flour in a mound on a work surface and make a well in the centre.
2. Pour the rest of the ingredients into the well. Start mixing the liquid ingredients around, gradually incorporating the flour from the sides.
3. Eventually the dough will be thick enough to add the rest of the flour a little more aggressively.
4. Once most of the flour is mixed in, start to knead the dough until it is smooth and elastic. Around 5-8 minutes.
5. Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.

Video tutorial available here:

http://youtu.be/gFY2hkhsndI