Eggless Semolina Pasta Dough (From Bob'S Red Mill)

• 1 1/2 cups semolina flour
• 1 cup white flour, Unbleached
• 1/2 teaspoon sea salt (alternately, you may heavily salt your cooking water)
• 1/2 - 1 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon olive oil, for boiling

1. On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
2. Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
3. Mix to make a stiff dough.
4. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
5. Knead 10 minutes or until dough is elastic.
6. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
7. On a lightly floured surface roll out to desired thickness and cut as desired.
8. To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

flour, white flour, salt, water, olive oil, olive oil

Taken from www.food.com/recipe/eggless-semolina-pasta-dough-from-bobs-red-mill-379851 (may not work)