Ingredients and Weight:
- All-purpose flour: 500g
- Semolina flour: 200g
- Eggs: 6 large
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Water (optional): as needed
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the all-purpose flour, semolina flour, salt, and eggs.
- Mix well until a dough forms. It should be slightly sticky at first.
- Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes.
- Divide the dough into 8 equal pieces.
- Roll out each piece of dough into a thin sheet, using a pasta roller or a rolling pin.
- Cut the pasta into desired shapes, such as tagliatelle, fettuccine, or pappardelle.
- Boil a large pot of salted water. Add the pasta and cook for 10-15 minutes, or until al dente.
- Drain the pasta and serve immediately with your favorite sauce.
Nutritional Information:
- Calories: 250 per serving
- Protein: 10g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 2g
Dish Characteristics:
- Authentic Italian flavor
- Versatile and can be paired with various sauces
- Perfectly al dente, providing a satisfying bite
User Comments:
- "These noodles are so fresh and flavorful, they really elevate any pasta dish."
- "I love how easy it is to make homemade noodles. It's so much better than store-bought."
- "Perfect for a romantic dinner or a special occasion."
Special Precautions and Tips:
- If the dough is too dry, add water 1 tablespoon at a time until it reaches the desired consistency.
- If the dough is too sticky, add more flour 1 tablespoon at a time until it becomes manageable.
- Let the dough rest at least 30 minutes before rolling it out, as this will relax the gluten and make it easier to work with.
- Cook the pasta until al dente, which means "to the tooth." This refers to a slight resistance when biting into the pasta.
