Instructions

Measure out:

• 1½ cups semolina flour (or mix together 1 cup regular flour and ½ cup semolina).

Into a food processor, put:

• 2 extra-large eggs,
• a pinch (¼ tsp.) of salt.

Turn on food processor (medium speed) to blend eggs.

Then add flour mixture, one heaping tablespoon at a time, until dough gathers together to form a big ball. It should be firm, not too sticky. You may need more flour, or you may not use it all—it depends on the eggs. If too dry, add a teaspoon of water.

Turn out dough onto a flour board and knead a little (until it doesn’t stick to your hands). When it’s ready, form into a loaf, lightly oil, and cover with a tea towel. Then make some more.

Cut off ¼ loaf (or less) and pass through a rolling machine, on thickest setting. Fold over and pass through again (do this a few times). Then lightly flour both sides with regular flour and tighten setting. Pass through machine 3-4 more times (no more folding) until you get to the last setting. You may cut the sheet in half along the way.

Put the sheets on your tablecloth-covered kitchen table and let them dry for 30-60 minutes. Drying time depends on the weather and if there is a draft. If you’re in a hurry, turn on the kitchen fan. The sheets are dry when they feel firm but not damp (usually before the sides start to curl). You can flip them partway through.

When ready, pass sheets through machine, using medium cutting blade, and spread out on a cookie sheet or a tea towel. Let dry another 2-3 hours, tossing from time to time, and either cook right away or freeze. You can also leave out for up to 2 more days (covered with a tea towel) before cooking.