* 1 1/3 c. durum semolina flour (I didn't have semolina, so I used all-purpose flour)
* 1 1/2 tsp Pizza Seasoning
* 1 egg
* 1 Tbs Vegetable Oil (optional)
Combine the flour, seasoning, egg, oil and 1 T of water in a mixing bowl, mixing well. Add additional water 1 tsp at a time as needed.
The dough should be smooth, turn it out onto a floured surface and lightly knead the dough. Pasta dough is generally heavier and drier than bread dough. Let the dough rest about 10-15 minutes before rolling out. (I usually use this time to make another batch of pasta in a different flavor)
When ready, divide the dough into 4 equal pieces.
Run the dough
Once you have a sheet of smooth dough, feed it through the die cutter attachment. Once again, this can be done by hand in a floured surface using a pizza cutter.
Carefully hang the pasta to dry (no more than 1 hour). It can also be cooked right away if you want fresh pasta.
if the pasta has "hairy" sides it means the dough was a bit too dry. Try adding a bit more liquid
Generally I make several different types (flavors) of pasta and let it dry about an hour. Then carefully "nest" the pasta in bags, seal, label and freeze. Do not thaw before cooking, simply drop the frozen pasta into rapidly boiling water.