Smoked Pasta Dough

Directions

1. 1
   Combine the smoked flour, semolina, salt, and cayenne in a large bowl and whisk to blend.
2. 2
   Whisk the eggs and the milk in a separate bowl until well blended.
3. 3
   Pour the eggs into the center of the dry ingredients and use a wooden spoon or spatula to stir them together, working from the center of the bowl outward.
4. 4
   Once the dough begins to stiffen, use your hands to bring it together.
5. 5
   You may need to add a bit of extra smoked flour or water depending upon the size of your eggs.
6. 6
   Turn the dough out onto the counter and knead without any additional flour until the dough becomes smooth and silky.
7. 7
   Wrap with plastic and let it rest, at room temperature, for at least 30 minutes before rolling out the dough.
8. 8
   For more information on mixing pasta dough see page 107.