- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 to 1 1/4 cups tepid water
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
Roll the dough into long dowels, about 3/4 inch thick. Cut into flat disks about 1/4 inch to 1/2 inch thick. With the palm of one hand, roll one disk out to form a 6 to 8-inch length piece of spaghetti. Set aside and cover with plenty of semolina while continuing with rest of dough.
Recipe courtesy Mario Batali, 2001
Recipe courtesy of Rachael Ray
Recipe courtesy of Giada De Laurentiis