Dried pasta and store-bought fresh pasta cannot be compared with homemade, so if you have never experienced this unparalleled treat, it's high time you gave homemade pasta a whirl. Superior pasta is made from semolina flour. Semolina is a high-quality flour derived from a special variety of hard wheat called Durum wheat. Semolina is golden in color and its grains are coarser than those of all-purpose flour. The high protein content of semolina allows it to build a strong gluten structure, giving pasta a resilient texture, allowing it to be rolled very thin without falling apart, and preventing it from absorbing too much water as the pasta cooks.
Salt adds flavor, and eggs provide richness in addition to strengthening and binding the dough.
Some fresh pasta recipes also include olive oil to make the texture more silky and pliable. Likewise, pasta that is intended to be dried out and stored is often made with water instead of eggs, and contains no olive oil lest it go rancid on the shelf. Mixing pasta by hand, though, is very fun, and allows you to really connect with your ingredients. Start by sifting together your flour and salt. On a large, clean work surface, make a mountain out of your dry ingredients, and make a deep well in the center.