INGREDIENTS

400 gr. flour tipo 00
100 gr. semolina
4 eggs and 1 yolk
1 tbsp olive oil
½ tsp sea salt

INSTRUCTIONS

1.Place in a large bowl flour and semolina. Make a whole in the center and crack the eggs into it.
2.Beat the eggs with a fork and mix them with flour. Add sea salt and olive oil.
3.Knead by hand, until you have a smooth dough. In the beginning, dough is rough but after a few minutes of kneading, you’ll have a silky one.
4.Let the dough aside to rest for half an hour before using it. Don’t forget to wrap it in a cling film otherwise it will dry out.
5.You need a clean surface for working. Find your spot, place your pasta machine and begin by dividing your dough in 4 parts.
6.Dust your working surface with flour. Take one piece of pasta dough, press it with your fingertips to flat and lightly dust it with flour.
7.Set the pasta machine at its widest setting and roll the dough through it.
8.Fold the pasta in half and roll the dough through the same setting again. Repeat the process 2 more times and while working with the dough you’ll feel how it has changed.
9.Roll from the widest setting to the narrowest (from 9 to 1).
10.At the end you’ll have a silky sheet of dough. Shape your pasta right away as the dough dries quickly, through lasagna setting.
11.The boiling time is about two minutes. If you let those 1-2 days aside to dry, they may need 2 more minutes boiling.

NOTES

  1. One hundred grams of flour + one egg make pasta for one serving.
  2. The most difficult part of the recipe is the first roll of the dough through the widest setting till you have a fine pasta dough.
  3. You don’t forget to lightly flour the dough both sides in every step.
  4. You can dry them, hanging them in a wooden hanger.
  5. If you prefer making pasta like our nannies, you have to dry them further and when you’ll store them, be sure that they are completely dry.

 

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