Fresh Dill Fettuccine Pasta

February 06, 2015

• 2 cups all purpose flour
• 1 cup semolina flour
• 4 large eggs, whisked
• 2 tablespoons Della Terra Dill Olive Oil
• 1 tablespoon finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix flours together. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil and dill, if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms. In both cases, finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.  Roll it out with a pasta machine, or by rolling pin, and then cut into fettuccine strands.

Serve with Wild Salmon in Creamy Dill Sauce.

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