John Myers
Ingredients for 1 servings:
- 500 g wholemeal spelt flour
- 500 g wholemeal spelt semolina
- 4 eggs
- some water, cold
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes
Using the dough hook of a hand mixer, mix the semolina, flour, and egg until crumbly. Gradually add cold water in small amounts (teaspoon by teaspoon) and continue kneading until no dry semolina or dry flour remains between the crumbles. Finally, knead the crumbles by hand into a firm dough. Form a ball and refrigerate in plastic wrap for at least one hour. After the resting time, feed the dough in small portions (approx. 80-100 g) through a pasta machine. Fold once and pass through again, about 12-15 times in total! The dough has the right consistency if it tears during the first few passes and only becomes smooth after the fourth or fifth pass. The dough should not feel sticky. Then you won’t need any flour to get the dough through the machine smoothly.
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