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“Personal favorite. Great mix of all-purpose flour and semolina or durum wheat. You can find semolina in the grocery baking section with specialty flours. Can be made ahead or frozen. Cook time is resting time.”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
  2. With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
  3. Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
  4. May be frozen at this point up to one month; thaw in refrigerator.

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