I looked at their recipe and a bunch of others and then ignored them all and made up some blend of them with variations.
that little hole there is where I picked out the stem because the rolling pin was going bump over it.
Parsley and Garlic noodles
- 1 cup of parsley chopped
- 2 cloves of garlic minced
- 1/4 cup of water
- 3 eggs
- 2 cups semolina
- 1 cup org white flour
- 2 teaspoons olive oil
Blend parsley, water, garlic, olive oil, and eggs
Place flour on work surface, making a dent in the center then pour the blended mixture in the center. Gradually start incorporating the mixture into the flour.
Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky.
Turn dough out onto a well-floured surface. With well-floured hands, knead dough, incorporating more flour as necessary, until it is smooth and no longer sticky.
Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
Divide dough in two and work with half the dough at a time. On a well-floured surface roll out dough to desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep dough from sticking. Sprinkle with flour as necessary to keep from sticking.
Use a sharp knife or pizza cutting wheel to cut noodles.
Lay noodles on a cooling or hang on a drying rack. Allow to air dry before cooking.
Store in an air-tight container at room temperature for up to a month.