Homemade pasta

Ingredients for 4 servings:

• 415 g semolina (durum wheat flour)
• 4 eggs, size L
• 1 tsp sea salt, fine
• 1 tbsp water
• 200 g semolina (durum wheat flour) for separating

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Kitchen utensils required for preparation: food processor with a flat beater and dough hook, and a pasta machine (manual or for a food processor). The dough is suitable for all types of pasta. Place the semolina and salt in the mixing bowl of the machine and mix with the flat beater or by hand. Place the eggs in a measuring jug and beat with a whisk. If the volume is between 190 and 199 ml, top up to 200 ml with water. If the volume is less than 190 ml, add another egg to make 200 ml. Gradually add the beaten eggs and water to the flour in the machine and mix in. Once all ingredients have been added, continue mixing with the flat beater for about 30 seconds. Now attach the dough hook to the machine and knead the dough for 2 minutes. Remove the dough from the mixing bowl, knead it briefly by hand, shape it into a ball, wrap it in cling film, and let it rest in the refrigerator for one hour. Place the semolina in a container or the bottom of a large cake box as a separating agent and place it next to the pasta machine. Divide the dough into four equal pieces. Roll out the dough pieces to the desired thickness using the pasta machine. Place the rolled out dough sheets in the provided container and sprinkle generously with semolina on both sides to prevent the dough from sticking together. Then cut the dough into the desired strips or press into the desired shape and return it to the container with the semolina to prevent it from sticking together. The pasta should be removed from the oven after at most one hour, as otherwise it may stick together. Depending on the thickness, the pasta can be boiled immediately in salted water for 2-5 minutes, or it can be dried, which will keep for about a week. Shake off any excess semolina before cooking or drying.