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In a large bowl, combine the flour, parsley, cheese, and a sprinkling each of salt and pepper. Using your fingers, mix the ingredients together well. |
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Add the egg, olive oil, and 1 cup of the milk, and mix with your hands to combine. Add more milk as needed to form a dough that hold together. |
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Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. |
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Cover with plastic wrap and let rest for 30 minutes. |
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Cut the dough into 3 equal portions. Clean the work surface as needed, then again dust with flour. |
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Roll out each dough portion into a rectangle about 1/8 inch thick. |
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Cut each rectangle into small rectangles about 6 inches long by 2 1/2 inches wide. |
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Then cut each rectangle again into strips 2 1/2 inches long by 1/8 inch wide. |
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Transfer to a baking sheet or similar pan and dust lightly with semolina flour to prevent sticking. (Use immediately, or wrap well and store in the freezer for up to 1 month). |
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To cook the pasta, bring a large pot of water to a boil. Add salt to taste. |
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Shake off the excess semolina flour from the pasta and add to the boiling water. |
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Stir once and cook until almost al dente, 2 to 3 minutes. |
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Drain and add to the sauce of choice. (Try Tomato Sauce with Eggplant and Mozzarella). |
