160g(1 cup)dried semolina(or add an extra 120g of flour if you don't have semolina)
60g(1/2 cup)plain wholemeal flour(or use plain for white pasta)
120mlwarm water
1tbspolive oil
Instructions
Add all the dry ingredients to a food processor and turn on to full speed. If you don't have a mixer just place the dry ingredients in a large mixing bowl and gradually add the water, mixing until it forms a dough.
Slowly pour in the water while the mixer is running and then continue mixing for 1-2 minutes until the mixture forms a dough.
Take the dough out and roll it into two balls. Cover with a clean cloth and leave somewhere warm to rise for 10 minutes.
Dust your kitchen surface with flour then shape each ball into a rectangle, put the pasta machine (if using) onto its widest setting, dust with a little flour and then run each square through once. Cut the rolled dough in half to make it easier to work with and re-dust the pasta machine.
Decrease the setting on the pasta machine each time you roll it through until you get the desired thickness (around 4-5 times), cutting it in half each time.
If you don't have a pasta machine then roll the pasta out thin using a rolling pin.
Cut into rectangular sheets to use for lasagne, or long ribbons for tagliatelle.
To cook, drop into boiling water and simmer for 3-4 four mins. You may need a little longer for wholewheat pasta, depending on the thickness.