As seen at our FEAST OF SEVEN FISHES Dec 2012 served with GINGER LEMON CHIVE CREAM

Also seen in 2013 April Dinner Show and made into a pasta salad (see recipe) to serve with Wild King Salmon.


  • 1  3/4 cups All Purpose flour

  • 1 3/4 cups semolina flour
  • 1 teaspoon sea salt
  • 3 tablespoons coriander, optional
  • 5 eggs


Place flours in a large bowl with salt (add coriander, if using); mix to combine; create a well in the center; add eggs; whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes. The finished dough will be elastic and slightly tacky; refrigerate for 1 hour; roll out to approximately 1/8” using the pasta machine, and cut to desired consistency.

At service, place 3 gallons water with 5-9 tablespoons sea salt to boil; add pasta and cook al dente 3-4 minutes; remove and serve.


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