| Servings | serves |
Ingredients
- 400 grams Plain Flour
- 1 teaspoon Salt
- 3 Eggs
- 4 Egg Yolks from Large Eggs
- 1 teaspoon Extra Virgin Olive Oil
- Flour Extra for kneading
- Semolina for dusting
Ingredients
| |
Instructions
- Combine flour and salt in a large bowl, then form a well in the centre. Add eggs, egg yolks and oil to the well. Stir lightly with fingertips. Using just a little extra flour, knead lightly until a dough just forms. Do not overwork. Wrap tightly in plastic wrap, then set aside for 30 minutes to rest. Put in the fridge if resting longer than 30 minutes.
- Separate dough into pieces no larger than 200g. Tightly re-wrap all bout 1 piece. Using a little flour to dust, flatten dough with a rolling pin, then pass through a pasta machine, reducing by 1 setting each time, until dough is no thicker than 3 mm.
- Fold in half cross ways, and in half again, then pass through machine on a wide setting, perpendicular to the original direction. Continue as before, reducing the setting each time, until desired thickness is reached.
- When dough is 2 mm thick, cut with machine cutting attachment into ribbons.
- Dust finished pasta with semolina, not flour. Lay flat, in a single layer, for three hours or until completely dried, before cooking. Store in an airtight container with a dusting of semolina for up to 24 hours.
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