Instructions: Food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesnt stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags...

Note: DO NOT ADD SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.