John Myers
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Ingredients
- 300 g Wheat flour
- 100 g Wheat semolina
- 0,5 tsp Salt
- 1 tbsp Olive oil
- 4 Eggs
- Flour
Instructions
- Process wheat flour, semolina, salt, olive oil and eggs into a smooth dough in a food processor or by hand.
- Shape the dough into a ball and wrap in cling film. Let rest at room temperature for about 30 minutes. You can leave the dough in the refrigerator for up to 24 hours.
- Roll out the pasta dough with the pasta machine. Set the rollers to the widest opening and knead the pasta dough again. This is how it's done: Turn a portion of dough through the rollers, fold the piece of dough together and turn it through the rollers again with the opening facing down. Repeat the process 5 - 6 times. If necessary, dust the piece of dough with a little flour. If the dough is nice and smooth and even, then turn the rollers 1 step closer and turn them. Keep the roller opening narrower to the desired thickness.
- Cooking time Homemade pasta is cooked for about 3 - 4 minutes. The longer the drying time, the longer the pasta will cook. The maximum cooking time is 10 minutes.
- TIP 5 - You can easily color homemade pasta with certain, very dye-intensive foods. For yellow noodles, just add a note of saffron or 1/4 teaspoon of kukurma to the pasta dough. You can color the pasta orange with 2 tablespoons of tomato paste. Adding approx. 150 g cooked, pureed beetroot ensures that the pasta dough turns red. And you can get green noodles if you add approx. 150 g of cooked green spinach to the dough.
