Receta Fresh Pasta Dough
by Global Cookbook

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Ingredientes

Combine both flours and salt in a mound on your countertop. Create a well in the middle of the mound. Add in Large eggs and extra virgin olive oil inside the well and beat the Large eggs and oil together . Gradually incorporate the flour and Large eggs/oil together, being careful not to break the sides of the well. Continue mixing till dough is formed and knead for about 5 min. Wrap in plastic wrap and allow to sit about 20 min. Roll dough out and place through a pasta press starting with the number 1 setting and working gradually through to the number 9 setting on the press.
Cut thin dough into 12 inch pcs and run through cutting portion of the pasta press to make desired shape. You may also roll out with a rolling pin and cut to desired shape. Fresh pasta is much better than dry and has a really different flavor. If you can't find semolina flour you may use a total of 3 c. of all purpose flour. This will make the pasta lighter. For cooking, boil some water in a large pot with just a little extra virgin olive oil and salt. Once the water boils, dump the pasta into boiling water for only about 1 to 2 min. Fresh pasta cooks much faster than the dry stuff. Drain the pasta in a colander and serve immediately.
Chefs Notes: We really do not know if egg substitute will work in this recipe. I would try it with a very small batch as a test before making the full recipe.