Dinner: Fresh Pasta With Clams And Hot Italian Sausage

Recipe by Zach Pollack Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, plus more
1/4 cup semolina flour, plus more
1/4 teaspoon olive oil

Instructions

Combine 1/2 cup plus 1 Tbsp. all-purpose flour and 1/4 cup semolina flour in a large bowl. Add oil and 1/4 cup warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 –10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.
Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x3/4" log. Cut on a diagonal into 1/2" pieces; dust with all-purpose flour.
Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

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