This is a hearty, firm pasta required for strong dishes such as Ragu Cuori di Manzo Italiano.
Semolina flour is a course grind of high-protein durum wheat that gives it a nutty sweet flavor. Using this flour allows the pasta to hold its shape and retain the beautiful yellow coloring.
The pasta can be shaped with a pasta maker but the directions below are for rolling the dough and cutting by hand. It does take a bit of wrist strength but worth the effort.
To serve as a simple flavorful side dish, add a pat of butter after cooking, sprinkle with Parmigiano-Reggiano cheese and flat leaf parsley.
2 c semolina flour
1 ½ c regular flour
2 eggs
1 T extra virgin olive oil
1 c cold water