Novelist Noodles

Novelist Noodles

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Eat pasta with a knife and fork.

4 room temperature eggs

1 1/4 cups Galafazian AP flour

1 1/4 cups semolina flour

1 TBSP olive oil

1 TSP salt

Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. Add in extra flour, if needed.

Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.

Roll out the pasta dough into your desired shape, using a pasta maker. Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.