That's a fine looking present, give it a go. I mostly make pasta with semolina flour and have also made some with a combination of flours in recipes given to me by Rich, aka
chopsaw
. It's tough to go wrong with any recipe when making fresh pasta, better than anything you'll find at the market. This is my standard go to for fresh semolina.
3.......cups semolina flour
1.......tsp salt
4.......large eggs, beaten
1/4 cup water
1/4 cup olive oil
I use a KA stand mixer initially with the dough, hook 7-8 minutes, then dump the dough of a floured board and finish kneading by hand. I used to do it all by hand, you'll make adjustments for a more little water or flour when it's on the board. Good stuff. RAY
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