INGREDIENTS FOR 750 G OF PASTA (6-8 PEOPLE):
- 400 g of 00 flour
- 200 g of re-milled durum wheat semolina
- 4 eggs
- 2 yolks
- 1 tablespoon of extra virgin olive oil
METHOD:
Arrange the flour in a "fountain" shape on the pastry board, create a hole in the center, put the eggs and the oil.
Gradually incorporate the flour, working the dough from the inside out.
Work the dough vigorously until you obtain a smooth, compact and homogeneous dough (about 10-15 minutes).
Wrap the pasta in transparent film to prevent it from drying out and keep it in a cool place for at least half an hour before using it, so that it loses the excessive elasticity acquired during processing.
Roll out the dough with the help of the special machine where the roller called "sfogliapasta" is applied to the desired thickness.
Store in a dry and cool place until cooking.
INGREDIENTS FOR 750 G OF PASTA (6-8 PEOPLE):
- 400 g of flour 00
- 200 g of re-milled durum wheat semolina
- 4 eggs
- 2 egg yolks
- 1 tablespoon of extra virgin olive oil
PROCEDURE:
Arrange the flour "like a fountain" on the pastry board, create a hole in the center, put the eggs and the oil.
Gradually incorporate the flour by working the dough from the inside out.
Work the dough vigorously until you obtain a smooth, compact and homogeneous dough (about 10-15 minutes).
Wrap the pasta in transparent film to prevent it from drying out and keep it in a cool place for at least half an hour before using it, so that it loses its excessive elasticity. acquired processing.
Roll out the dough with the help of the special machine where the roller called "sfogliapasta" is applied to the desired thickness.
Store in a dry and cool place until cooking.