John Myers
Ingredients for 3 servings:
- 175 g durum wheat flour
- 50 g durum wheat semolina
- 2 eggs, size L
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes
with egg and durum wheat semolina, basic recipe
Knead the durum wheat flour and semolina with the eggs with a hand mixer for about five minutes. Then wrap the dough in plastic wrap and refrigerate for 30 minutes. After that, the dough is ready to work with. The dough should be only slightly sticky. If it’s sticky, knead it with a little 405-grit flour before rolling it out. I use a Marcato pasta machine. First, set it to speed 0, then speed 3, and finally, if desired, to speed 6 or 7. Then fill the pasta to your liking and cut it out, e.g., with a ravioli wheel.
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