Basic Egg Pasta Dough
Lunch - Brunch - Dinner
- 4 Egg Yolks
- 2 Eggs, whole
- 2 2/3 tbs. Water*
2 2/3 tbs of Athinolia Oil
- 1 3/4 c. Flour, all purpose, sifted
- 3/4 c. Semolina Flour, sifted
- 2 1/4 tsp Salt
Combine flours and sift together. Set aside.
Combine all other ingredients together in large bowl, then add flour a little at a time until you have a stiff dough.
Add as much flour as you can. Knead 5 minutes, then wrap tightly and refrigerate overnight.
Flavored items containing liquid, such as spinach or tomatoes, may be substituted for the water.