pasta dough

Ingredients for 4 servings:

• 400 g flour, coarsely ground durum wheat flour (durum wheat flour) *
• 280 g egg yolk, equivalent to about 14-15 egg yolks, depending on the size of the eggs
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 23 minutes

Recipe from the pro

* The fineness of durum wheat flour is somewhere between flour and semolina. Don’t use regular flour, it has to be durum wheat! Knead the ingredients mentioned into a smooth dough. Check whether you need more or less durum wheat flour. Cover the dough and let it rest at room temperature for 1-2 hours. Roll out the dough thinly – you can use a pasta machine or a long rolling pin (materello) for this. Then make the desired type of pasta. Do not use regular flour! Cook the pasta for a few minutes in plenty of boiling, salted water. There is no need for salt in the dough itself, as it makes the dough brittle!! P.S. the working time indicates the actual time needed for the pasta dough. The time for further processing, which may take longer or shorter depending on the type, is therefore added.