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Pasta (homemade)

2 large eggs
1 cup semolina flour
1 cup all-purpose flour

I usually use 1 egg and 1 cup of flour (total) per person. For
me, that is enough for one meal and maybe a light leftover snack
later. Beat the eggs with a fork. Some suggest making a pile with
the flour, making a well, and pouring the egg in the well, beating
to incorporate the flour. The reason for this is that the amount
of flour needed is variable, depending on the humidity of the day,
moisture in the flour, age of the eggs, and so forth. I usually
just dump the whole thing in a bowl and beat with a fork until
stiff, I have never had a problem of too much flour.

I own a manual Atlas pasta machine - once the dough is holding
together with a fork, I use the machine to knead it, press it out
flat, and cut it. I have never found it necessary to add oil or
water to my dough. I prefer my dough on the stiff side, so it
feels smooth and dry to touch. If it is too moist, the strands do
not separate well after cutting and is a bit troublesome to cook.

Cooking the pasta is fairly straightforward. Bring water (I usually
add a little salt and oil here) to a rolling boil, add pasta and
stir immediately to separate the noodles. Cook until al dente,
stirring frequently. It takes far less time than with dried pasta,
but it is not the "3 or 4 minutes" that I see in many cookbooks.

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