This recipe will make 3-4 entree-sized servings, or about 6 as a side. If you'd like to make a bit more, scale it up to 1 1/2 cups of flour and semolina and 3 whole eggs/3 yolks. This pasta freezes well.
1/4cupchopped fresh herbs(I used parsley and basil)
Freshly ground pepper
Whisk together the flour and semolina and turn out on to your counter (I usually turn it out on to a sheet of parchment, just to keep the mess under control a bit). Make a well in the centre of the mixture and add your eggs to the centre of the well. Using a fork, begin mixing the egg together until it is well mixed. Sprinkle your fresh herbs over-top of the egg mixture. Now begin swirling the herbs in with your fork, while gradually mixing in some of the flour mixture from the sides of the well. Continue doing this until it becomes difficult to mix with your fork.
This is where I usually switch to a bench scraper to move it around in the flour, fold over on to itself and generally press the dough into the flour mixture until it becomes a mass that looks like it will be kneadable. Once I've reached that point, I remove the dough ball from the parchment and knead, adding more of the flour mixture as necessary, until I have a smooth dough. (Dough should not be tacky or sticky, but also should not be so dry that it cracks while kneading. Add more flour or a bit of water if necessary. Dough will feel a bit gritty because of the semolina).
Wrap dough well in plastic wrap and let stand at room temperature for 1 hour.
Once dough has rested, you can roll/cut as you like, using a dusting of flour here or there, as needed.
This pasta freezes well.
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