Basil Garlic Fettuccine
2 cups all purpose flour
1 cup semolina flour
2 Tbsp dried basil
½ Tbsp garlic powder
½ tsp salt
½ cup water
3 large eggs
Using a countertop mixer fitted with the paddle attachment, add all of the ingredients and mix on low speed for 2-3 minutes, or until ingredients are well incorporated.
Increase speed to medium and continue mixing for 4-5 minutes. (Note: The dough should be firm and slightly stretchy. If it seems too tough, feel free to add a Tbsp of water. Similarly, if it seems too loose, add another Tbsp of flour.)
Place the dough in a small bowl and cover with plastic wrap. Let dough rest for approximately one hour.
Working with about a quarter of the dough at a time, flatten dough into a rough rectangle about ½” thick. Roll dough through widest setting on the pasta roller. Reduce pasta roller by 1-2 settings and roll dough through again. Reduce pasta roller by 1-2 settings again and roll dough through. (Note: At this point, you should have a long piece of thin dough. Consult the instructions on your pasta machine if you have questions about how to use it.)
Set strip of rolled dough aside and repeat process with remaining dough. (Tip: Sprinkle the tops of the rolled pieces with a bit of semolina flour to keep them from sticking together.)
Finally, roll the flattened pieces of dough through the fettuccini cutter on your pasta machine.
At this point, you can either cook the pasta or sprinkle it with semolina flour, place on a baking sheet and freeze. (Once frozen, you can transfer pasta into a freezer-safe bag.) When you cook the pasta, note that fresh pasta cooks much faster than dried pasta, so watch it closely!