Basic Pasta Dough

Yield: 1½ pounds, 6 to 8 servings for cut pasta

2½    cups “00” flour, plus more for dusting
⅔      cup semolina flour
1½    teaspoons kosher salt
5       large eggs, lightly beaten

Nutritional information per serving (3 ounces):
Calories 222 (13% from fat) • carb. 40g • pro. 10g • fat 4g • sat. fat 1g • chol. 116mg • sod. 254mg calc. 19mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to the bowl and process on Low to sift. With the machine running on Low, pour the beaten eggs through the feed tube as fast as the flour absorbs them. Process until the dough cleans the sides of the work bowl and forms a rough mass. Continue to process for 30 seconds to knead the dough. Dough should be tacky, but not wet.
2. Transfer dough to a lightly floured surface and knead by hand for an additional 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes, or in the refrigerator for up to 24 hours.