Egg Pasta Dough

Per person:

3/4 cup flour (Semolina/King Arthur or mix)

1 egg

2 tsp. olive oil

1 T. lukewarm water, or so

Pinch of salt

Directions: Place flour on wooden board and make a well in the middle. Break eggs into well and add olive oil and salt. Work the eggs, oil and flour together using a fork, gradually drawing in flour from the sides of the well, until a batter forms and the eggs have been absorbed by the flour. Set the fork aside and bring the dough together with your hands. If too dry, add water, too sticky add flour. Mop up any leftover flour with your dough and start kneading it.

Kneading technique: Press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Knead the dough for 10 minutes or until very smooth, firm and quite plastic. Do not skimp on the kneading or the dough will tear when rolling it out. The dough is ready when it feels silky and smooth and bounces back when you press your thumb into it. Cover with damp towel and let dough rest for at 30 minutes. Divide dough and roll out to desired thickness. Use pasta attachment if preferred. As dough is cut into spaghetti, fettuccini, etc. immediately lightly coat with Semolina flour to avoid sticking together.

To cook, bring salted water to a boil. Add fresh pasta. Cook a minute or so longer after it floats. Entire cooking time should be 3-4 minutes.

Comment: Sensky family members are not normal people, so probably assume two servings per.

Pizza/Focaccia Dough

4-5 cups flour

1 1/3 cup lukewarm water

1 T. dry yeast

2 T. extra virgin olive oil

1 tsp. honey

1 tsp. salt

Directions: Add water, yeast, and honey to a large bowl and let the yeast dissolve, about 5 minutes. Add the flour and start mixing using your hand or a fork. Once the dough has come together, add the olive oil and salt and knead it in the bowl until it becomes smooth, about 10 minutes. The dough will be slightly sticky but should bounce back when pressed on. (Can you grab/scrunch the dough in your hand and drop it easily to the counter?) Add more flour or water to garner proper consistency. Cover the bowl with a damp towel and leave it to rise for an hour in a warm place. Preheat the oven to 400 degrees. Line a baking tray with parchment paper.

For Pizza: Cut dough into pizza-size balls. Turn the ends under to form a ball without touching the top/outer layer for pizza. This adds air to the dough. Let the dough rest for another 30 minutes. Take risen dough and flip into Seminole flour to cover both sides, touching it as little as possible. Now, stretch to desired thickness and add desired toppings. Bake.

For Focaccia: Place the dough on a lightly floured surface and, using more flour as you go, shape it into a rectangle using your hands. Transfer the dough to the baking tray with light dusting of Seminole flour on paper. Let the dough rest for another 30 minutes. Poke little holds into the dough with your fingers, then drizzle it with olive oil and sprinkle with sea salt and fresh rosemary or desired herb of choice. Bake 20-25 minutes. After removing from oven, hit it with another splash of olive oil and dash of sea salt.

Comment: Can make the dough, divide into pizza-size balls, and raise in the refrigerator overnight. It can also be stored in the freezer and thaw a day ahead of use.