Basic Egg Pasta Italian

1 1/2 cups flour

1/2 cup semolina flour -- or more flour

dash salt 2 eggs

water -- as needed

Place flour and salt in a mound on table. Make a well and add eggs. With a fork, mix the flour slowly into the eggs and blend well. Add water if too dry. Gather into a ball and knead for 5-10 minutes.

Cover with a bowl or place in plastic bag for 30 minutes. (Dough can also be made in a food processor.) Roll dough out by hand or use a hand crank pasta machine to cut desired shapes.

COOK. Bring a large pot of water to a full rolling boil. Add the fresh pasta and cook until it floats on the top (this will only take a few minutes). Taste test a strand; it should be cooked but still have a bite. Drain very well and dot with butter to prevent sticking. Serve at once with your desired sauce.

[MC-Per Serving: 277 cals, 3 total fat (9% cff)]