3 1/2-4 cups of semolina or all purpose flour
4 each whole eggs
1/2 teaspoon extra virgin olive oil
Method of Preparation: Make a well with the flour, place eggs and olive oil in the center of the flour, work flour into the eggs with your hands, work and knead the dough to form a ball, using the palms of your hands knead the dough for 6 minutes, dough will be a little sticky, wrap dough in plastic wrap and refrigerate for 30 minutes, roll dough out using a pasta wheel.
Seared Chicken with Roasted Garlic and Sundried Tomatoes
4 4-6 ounce chicken breast, boneless skinless
1 cup chicken stock
1 ounce sundried tomatoes, julienned
3-4 cloves roasted garlic
1/2 cup of flour
2 tablespoons olive oil
Method of Preparation: place flour into bowl and season with salt and pepper, dredge chicken breasts in seasoned flour, over medium high heat, heat a a large saute pan, add oil, arrange chicken in the pan and sear for 2 minutes per side, smash roasted garlic cloves, add chicken stock, garlic and sundried tomatoes to the pan and reduce heat to medium, simmer for about 2-3 minutes or until sauce thickens, season to taste with salt and pepper.