Bob’s Red Mill Semolina Flour No. 1 Durum Wheat For Suberb Pasta

Ingredients: Enriched Durum Flour (Durum Wheat, Niacin, Iron, Thiamin, Riboflavin, Folic Acid).

BASIC PASTA 1 1/2 CUPS BOBS RED MILL SEMOLINA PASTA FLOUR 1/2 TSP SALT 2 EGGS, BEATEN 2 TBSP WATER 2 TBSP OLIVE OIL ON A CLEAN WORK SURFACE, COMBINE SEMOLINA AND SALT. MAKE A WELL IN THE CENTER AND POUR IN EGGS, WATER AND OIL. COMBINE WITH HANDS OR DOUGH SCRAPER TO MAKE A STIFF DOUGH. KNEAD FOR 10 MINUTES, OR UNTIL DOUGH IS SMOOTH AND ELASTIC. THERE SHOULD BE NO DRY OR CRACKED EDGES. WRAP DOUGH IN A TOWEL OR PLACE IN A PLASTIC BAG AND LET REST FOR 20 MINUTES. ON A LIGHTLY FLOURED SURFACE, ROLL TO DESIRED THICKNESS AND CUT AS DESIRED, OR FOLLOW MANUFACTURERS INSTRUCTIONS FOR USE WITH A PASTA MACHINE. BRING A LARGE POT OF SALTED WATER TO A BOIL. ADD PASTA AND COOK UNTIL TENDER, 3-5 MINUTES. NOTE: WHEN MAKING LASAGNA, YOU DO NOT NEED TO BOIL THE PASTA. MAKES 6 SERVINGS.