1/2 c. fresh baby arugula
1 Tbsp. lemon juice
1 1/2 c. fine semolina flour
3/4 c. all-purpose flour
2 large eggs
3/4 tsp. salt
1 Tbsp. Garlic Olive Oil
Combine the arugula and lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients into the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest covered for at least 1 hour. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. Bring a large pot of heavily salted water to a boil. Boil the fresh pasta for 2 minutes, drain well and then add to the sauce in the sauté pan.
Note: Serve with Creamy Garlic Mushroom sauce.
*Tested in Pasta Cooking Class
