1 Tbsp. Olive oil
3 whole eggs
½ cup semolina flour*
1 ½ cups all purpose flour
2 Tbsp. water

In a food processor blend olive oil and eggs. Add semolina flour and mix thoroughly. Add flour and process. Had water and continue processing until the dough comes together. On a lightly floured surface roll out pasta dough into a large rectangle that is 1/8 inch thick. Using a pizza cutter slice the dough into1/8 inch wide strips desired. Place on sheet trays.

Bring 1 gallon of salted water to a boil. Add the fresh pasta and cook pasta until tender. Drain.

Chef's note: Pasta is made with semolina flour. Semolina is durum wheat, one of the three major types of wheat. The others are soft wheat and hard wheat. Hard wheat is high in protein and yields a flour rich in gluten, which is suitable for bread making. Soft wheat, lower in protein, is best for muffins and biscuits. Durham wheat is high in gluten, but is not good for baking, therefore is ground into semolina, which makes excellent pasta.