Ingredients and Weight:
- Semolina flour: 250g
- All-purpose flour: 50g
- Eggs: 4 large
- Salt: 1 teaspoon
- Olive oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the semolina flour and all-purpose flour.
- Make a well in the center and crack the eggs into it.
- Add the salt and whisk together the eggs and flour, starting from the center and gradually incorporating more flour.
- Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Unwrap the dough and divide it into 8 equal pieces.
- Using a pasta machine or rolling pin, roll out each piece of dough into thin sheets.
- Cut the sheets into the desired pasta shape, such as tagliatelle, pappardelle, or fettuccine.
Nutritional Information:
- Calories: 250 per serving (based on 1/8 of the recipe)
- Protein: 10g
- Carbohydrates: 40g
- Fat: 5g
Dish Characteristics:
- Al dente texture
- Rich egg flavor
- Versatile, can be paired with various sauces
User Comments:
- "Delicious! The pasta was perfectly cooked and had a great flavor." - Mary J.
- "Loved the texture and the Italian-inspired flavors." - John K.
- "Easy to make and perfect for a special occasion dinner." - Sarah L.
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best results.
- Don't overwork the dough, as this can make the pasta tough.
- If you don't have a pasta machine, you can roll out the dough by hand using a rolling pin.
- Cook the pasta in plenty of boiling water until it is al dente, which means it is cooked but still has a slight bite to it.
