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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. | 2. On a clean surface, make a mountain out of flour mixture then make a deep well in center. | 3. Break the eggs into the well and add olive oil. | 4. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. | 5. When mixture becomes too thick to mix with a fork, begin kneading with your hands. | 6. Knead dough for 8 to 12 minutes, until it is smooth and supple. | 7. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. | 8. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. | 9. Roll out dough with a pasta machine or a rolling pin to desired thickness. | 10. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. | 11. Bring water to a boil in a large pot, then add 4 teaspoons salt. | 12. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. | 13. Drain immediately and toss with your favorite sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
semolina flour	2	cups		1202.4	243.2522	42.3512	3.5069999999999997
salt	1	pinch		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.