Ingredients

• 1 1/2 cups Semolina Pasta Flour
• 1/2 tsp Sea Salt
• 2 Eggs or 3 Egg Whites, beaten
• 2 Tbsp Water
• 2 Tbsp Olive Oil

Instructions

1. Combine semolina flour and sea salt. Add beaten eggs (or egg whites), water and oil and mix to make a stiff dough.
2. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes.
3. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 teaspoon oil to a boil. Add pasta and cook until tender, 3-5 minutes. (When making lasagna, no need to boil noodles.)
4. Add directly to your recipe. Serve with your favorite sauce or pesto.