Ingredients
500 g of “00” soft wheat flour
4 eggs
a little water
Description
Measure the flour and place on a working surface.
Make a hole in the centre.
Add water to the eggs to reach 250 ml.
Add the liquid to the flour in the hole.
Gently begin mixing the flour with the liquid mixture.
Continue to knead the dough until it reaches a uniform texture and colour.
It should be soft and smooth.
Form a ball with the dough, wrap it in cling film, and let it rest for a few minutes.
Take the dough out and cut it into 4-5 pieces.
Fit the accessory with the smooth rolls and run a piece of dough through it, repeating the process
5-6 times, folding the dough over each time and adding some flour in the middle if necessary.
Cut the dough into 25 cm long pieces.
Fit your chosen cutting accessory and run the dough through the rolls to create the desired pasta and shape.
Note 1 – If the rolls cannot cut the dough, very likely it’s due to the dough being too soft: add
some more flour and run the dough through the smooth rolls again.
Note 2 – On the other hand, when the dough is too dry and is not “taken up” by the cutting rolls, add a bit of water to the dough and run it through the smooth rolls again.
Let the pasta dry on a cloth or a drying rack for at least one hour.
Bring plenty of salty water to the boil (4 litres for half a kilo of pasta) and add the pasta. Stir from time to time, cook for a few minutes and drain when al dente.
