Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Print
Yield:
1 pound of pasta, 4 servings
Level:
Easy

Ingredients

  • 3 cups durum semolina flour
  • 1 teaspoon salt
  • 2 to 3 eggs
  • 1 tablespoon olive oil
  • 1/2 cup grated Romano cheese

Directions

Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Marinara Pasta

Recipe courtesy of Vito Gigante

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Fresh Margaritas

Recipe courtesy of Bobby Deen

Fresh Mozzarella Balls

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here