Homemade linguine 1 1/2 cups all purpose flour plus reserve flour for shaping 1 1/2 cups semolina flour 1/2 teaspoon salt 4 large eggs 2 tablespoons water Combine flour and salt in a medium-sized bowl. Mix well so it's a nice, even mixture. Crack the eggs into a mixture and with a fork (or hands if you want to be a traditionalist) mix it together until it begins to form a stiff dough. Incorporate the water until you are left with a big ball of dough. Place the dough onto a lightly floured surface and knead it with your hands for five minutes until you end up with a smooth pasta free of any air pockets. re-flour the surface, then roll out your dough until it's nice an thin. If the dough tries to spring back, allow it to rest for about 10 minutes, then roll again. Letting the dough rest between rollings will allow you to get it as thin as you like without constantly fighting or risking tearing the dough. Once the dough is as thin as you like, trim the edges and roll it up. Slice the roll into small rounds (You can decide the width). After you slide each round, imediately unroll it and lay the noodle flat. To cook, add the fresh pasta to a pot of boiling water for around four minutes. It'll be done when it starts to float. Drain the pasta, then serve. Back to Italian Foods