pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

You absolutely DO NOT need to use semolina. All purpose flour or Italian stye 00 is much better. The ratio I use is two cups flour to two eggs, leaving a little extra bench flour for your hands etc while working the dough. You are making this by hand, right? Make a well with the flour. Using a fork, slowly work the eggs into it. Don't do an Emeril and break the well.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

I do much the same as pierino. I will either roll and cut by hand or I will use my pasta roller/cutters to cut it. If I have too much dough, I will go ahead and cut it up and then freeze it for cooking another time.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Mr_Vittles added over 2 years ago

If you want to use 10 eggs go with a one to one ration of four to eggs. I agree with Pierino, semolina is not necessary. If you want to dry it out, then semolina is pretty useful, but if you want to use it fresh, then just AP or 00 will do just fine.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Mr_Vittles added over 2 years ago

*"four" should be "flour"*

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Once watched a little old Italian lady make a whole batch using only one egg. The trick I find is to SLOWLY bring the flour into the eggs in the well. Rush it and it just turns into a lumpy mess.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content