You really need a pasta machine to make this. I used an Atlas hand crank pasta machine. If you have strong arms and lots of time you can do this with a rolling pin like the Italian Grandmothers no doubt did for years, and years.
Handmade Lemon Parsley Pasta Tiles
1 Tablespoon lemon zest (packed from about 3 lemons)
2 to 3 Tablespoons lemon juice
14 ounces (3 1/3 cups) all-purpose flour
7 ounces (1 1/4 cups) semolina
1/4 cup fresh parsley, leaves only all stems removed (if leaves are large, tear into smaller leaves.
5 eggs, lightly beaten
1/2 teaspoon sea salt
2 teaspoons olive oil
Have all ingredients measured and ready to go. Combine flour and semolina on a large cutting board. Form a well in the center of the flours and add the eggs, salt, oil and lemon zest and juice.
1. Begin mixing with a fork using your other hand to support the outer edge of the flour. Combine until you can no longer use the fork; continue mixing with both hands until all the flour is combined and you have a firm paste.
2. Roll the dough into a ball and knead with the heel of your hand for 5 to 10 minutes or until dough is smooth. It will be very firm.
3. Place the dough in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
4. Place 2 three foot lengths of wax paper on your counter. You will use these later.
5. Remove your dough from the refrigerator and let rest for 20 to 30 minutes. Cut the dough into 4 sections. Keep the other sections covered with the plastic wrap to avoid drying out.
Beginning with one section of dough, flatten out and begin running through the pasta machine. You will start with the #1 setting and work up to the #3 setting. Don't be discouraged if your pasta falls apart on #1, just fold it and run through again. You may need to do this 3 or 4 times before it comes out smooth. Then advance to the next setting.
7. Place the parsley leaves on one of the pasta sheets, trying to keep them separate from each other as best you can. If the leaves are large, tear them apart to make smaller leaves.
Now lay the second sheet of pasta on top of the parsley sheet. Press gently to remove any air. If the sheets are long, cut in half again so it will be easier to handle.
Lay this sheet back on the wax paper and continue with your second sheet in the same way. Your pasta is now ready to cut into squares and cook.