I started the 18-Hour Bread yesterday morning before leaving for work. Click here for the recipe on Food and Wine.
Ingredients-
1 1/2 cups all-purpose flour, plus more for work surfaces
1 1/2 cups semolina flour
pinch salt
4 large eggs
1 tablespoon olive oil
2 tablespoons water, plus more as needed
Method-
Combine the flour and salt in a bowl or on a work surface, creating a well in the center.
Crack the eggs into the well.
Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.
Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogeneous.
Divide the dough into four portions and cover with a damp towel.
Let rest for 20 minutes.
At this point, proceed with thinning and cutting as desired, depending on the equipment available.
To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.
Drain well and serve immediately.