Homemade Pasta

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This is how chef John prepares pasta.

Ingredients

Whole egg - 40 pieces
Semolina - 10.6 oz
Wheat Flour - 24.7 oz
Malt Vinegar - 1 tablespoon

Step by Step guide

Step 1

Take the yolks of large eggs. Add a teaspoon of wine vinegar to the eggs to prevent the pasta from breaking.

Step 2

Knead all the ingredients in a mixer until smooth.

Step 3

Shape the dough into a ball. Vacuum seal it. Place the dough in the refrigerator for 1–2 hours.

Step 4

Take the pasta dough out of the refrigerator. Roll it out in a pasta machine to a thickness of 1.5 mm. The dough should be translucent.

Step 5

Trim the uneven edges of the rolled-out dough. Using attachments on the pasta machine, cut the dough into the desired pasta shape (pappardelle, tagliolini). From the trimmed dough, also cut maltagliati pasta (which can be used in soups). Allow the pasta to dry in a warm, dry place.