* 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 through an extruder (either electric or hand cranked) several times until it is quite smooth and holds
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 next time.
Generally I make several different types (flavors) of pasta and let it dry about an