Make Your Own Pasta Dough Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To 0 Favorites 1 cup all-purpose flour 1 cup semolina flour 3 eggs 1 pinch salt 1 Tbsp. Bertolli® Extra Virgin Olive Oil (optional) 1. Combine all purpose and semolina flour into a cone, and press down the center. Then crack the eggs into the depression. 2. Add a pinch of salt 3. Whisk eggs with fork 4. Mix ingredients together 5. Knead until texture is doughy 6. Roll out dough and cut into desired pasta shapes Related Products View More Products Bertolli® Organic Traditional Tomato & Basil Sauce Bertolli® Organic Fire Roasted Garlic Marinara Sauce Bertolli® Tomato & Basil Sauce Bertolli® Olive Oil & Garlic Sauce Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses Bertolli® Italian Sausage with Garlic & Romano Sauce Bertolli® Vodka Sauce Bertolli® Vineyard Marinara with Merlot Wine Sauce Bertolli® Portobello Mushroom Sauce Bertolli® Alfredo with Aged Parmesan Cheese Sauce Bertolli® Garlic Alfredo with Aged Parmesan Cheese Sauce Bertolli® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce Bertolli® Rustic Cut™ Marinara with Hearty Vegetable Sauce Bertolli® Rustic Cut™ Roasted Garlic with Hearty Vegetable Sauce Bertolli® Rustic Cut™ Sweet Peppers with Hearty Vegetable Sauce Bertolli® Organic Olive Oil, Basil & Garlic Sauce Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce More Techniques & How To's View More How To's Tuscan Table Fall Set a lively fall Tuscan table with decorating tips from ... Antipasto Tray Preparing dishes The Tuscan Way makes for lighter, bright... Marinade Ratio The key to making a great marinade is balance. Get the ri... Tuscan Table Fall Antipasto Tray Marinade Ratio Savor the Flavor of Our Timeless Recipes Premium Ingredients. Authentic Taste. 150 Years in the Making. Our Story
