2 Ways Fresh Homemade Pasta Dough
there is no limit to the creativity you can add to your favourite pasta shape.
Yield: 4 people
Materials
Recipe 1 with semolina
- 100 gr durum semolina
- 100 gr plain flour
- 2 free range eggs
- 1 pinch of salt
Recipe 2 without semolina
- 200 gr plain flour
- 40 gr beaten egg
- 15 ml olive oil (optional)
- 1 pinch of salt
Instructions
Recipe 1
- Combine the flour and semolina with salt and make a hole in the middle.
- Break the egg into the centre, and gently and gradually incorporate the flour from the sides.
- When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
- Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
- Roll out the dough with the help of a pasta machine.
Recipe 2
- Combine the flour with salt and make a hole in the middle.
- Break the egg into the centre, add the olive oil, and gently and gradually incorporate the flour from the sides.
- When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
- Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
- Roll out the dough with the help of a pasta machine.