John Myers
Ingredients for 2 servings:
- 100 Flour (grano duro), or durum wheat semolina, ground
- 100 g flour, type 405
- 2 m.-sized eggs
- some water
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
homemade pasta without filling
Mix the flour and add the eggs. If the dough is still too firm, add a little water. It should be firm, not too dry. Knead the pasta dough for a good 10 minutes. Then let it rest for 1 hour, covered with a tea towel or plate. Roll out thinly using either a rolling pin or a pasta machine (I use my pasta machine in three stages up to the second-to-last stage). Cut out into squares of about 3.5-4 cm. Use either a knife or a ravioli wheel. Press the squares together at two diagonal corners. Then press the other two diagonal corners upwards. Sounds harder than it is. Place on a wooden board dusted with a little flour to dry. Let it dry for a few hours. The pasta tastes good in broth, but also with tomato sauce or other sauces.
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