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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 cups all-purpose flour, plus more for dusting 2 cups semolina flour 4 large eggs 2 tablespoons water Coarse salt

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 cups all-purpose flour, plus more for dusting 2 cups semolina flour 4 large eggs 2 tablespoons water Coarse salt

Directions

In the bowl of an electric mixer fitted with the paddle attachment, combine both the flours and the eggs. Mix until crumbly. Add 2 tablespoons water, and mix just until dough begins to form. Remove dough from mixer and knead by hand until it forms a ball. Cover with plastic wrap, and let rest for at 15 minutes.

Bring a large pot of salted water to a boil. On a lightly floured surface, roll dough into 1/16-inch-thick sheets. Using a sharp knife, cut pasta into ribbons. Cook until tender, 2to 4 minutes. Drain and serve immediately. Or, cover uncooked pasta with plastic wrap and store in the refrigerator for up to 1 day.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Handcut Linguine

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Handcut Linguine

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest