- 400 grams Semolina flour (14.1 oz) plus more for rolling the dough
- 4 large eggs lightly beaten, preferably organic and free range
- 1/2 teaspoon fine sea salt
- Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.
- In the well in the center of the flour, add the lightly beaten eggs and the salt.
- Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
- After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
- Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
- After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
- Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).
- Roll the dough with the pin unit it becomes translucent. Add dust to the countertop, your hands, and the pin as required. This is a quite lengthy process requiring up to 20 minutes.
- Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
- Slice the pasta into thin strips or into shapes suitable for ravioli or other types of noodles.
- Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to four days in the refrigerator.