1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
1 egg beaten plus enough water to equal 3/4 cup
1 tablespoon vegetable oil (add to the egg & water and mix together)
Combine the two flours and form a mound.
Form a well in the middle and pour in the egg, water & oil.
Mix well. Use more flour or water as needed (sparingly).
Form into a log and dust with flour.
Cover with a towel or plastic wrap and let rest for 30 minutes.
Cut into 1/4 inch slices, dust each side with flour.
Run the slices of dough through the roller.
Start with the wide setting and continue running the sheets through the roller until you get it to the thinnest setting.
Run the sheets through the cutter (spaghetti or fettuccine) or leave in sheets and cut to length for lasagna.
Air dry until you can break the noodle when you try to bend it.
We've never weighed it, but I guess this is close to a pound of pasta. This will make 6 to 8 servings.
This is a family handed down recipe. Our family has sweet memories of making pasta.