Fresh Egg Pasta – Serves 6

1 cup Semolina flour
1˝ cups all-purpose flour
1 tsp. salt
3 eggs, slightly beaten
1 Tbsp. olive oil
Ľ cup warm water

Click here for a step-by-step guide to making your own fresh pasta.

1. Sift flours and salt onto a clean work surface. Make a well in the center of the flour and add the remaining ingredients in the center. Gradually stir until all the flour is incorporated from the sides.

2. Knead into a smooth, soft ball (about 5 minutes). Cover dough and allow to rest in the refrigerator for one hour.

3. Bring dough to room temperature. If you are using a pasta maker, divide into four pieces. Roll dough through the machine and cut into shapes. Place on a drying rack or lay flat on a floured baking sheet to dry. If you are not using a pasta maker, divide dough into six equal pieces. Place on lightly floured surface and, using a rolling pin, roll to Ľ-inch thick. Gently roll up the rolled-out pieces of dough and slice the rolls into 1/8-inch thick pieces. Unroll the cut pieces to reveal the fettuccini strips of pasta. Place the pasta on a drying rack or lay flat on a floured baking sheet to dry.

4. Bring a large pot of salted water to a boil. Drop in pasta and simmer until tender, about 1 to 3 minutes.

5. Drain well and toss with 1 cup of Easy Marinara Sauce, or a sauce of your choice.