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Ingredients
- 170 g fine semolina flour plus a little for dusting
80 g all-purpose flour plus a little for rolling
150 g egg yolks weighed without whites
10 g olive oil
5 g salt
water only a little if needed to bring a dry dough together
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the semolina, all-purpose flour and salt in a bowl. Add the weighed yolks and olive oil, then mix and press together until a rough dough forms.
- Turn onto a clean surface and knead until smooth and firm. If it remains dry and crumbly after working it, dampen your hands with a little water and continue; add moisture sparingly rather than pouring in a large amount.
- Wrap and rest for 30 minutes. If preparing farther ahead, refrigerate the wrapped dough promptly and use within 24 hours, letting it become pliable again before rolling.
- Divide into four pieces and keep unused portions covered. Flatten one piece, pass through the widest pasta-machine setting, fold and repeat until smooth. Work through successively thinner settings. Alternatively roll by hand to an even thin sheet, resting briefly if it springs back.
- Lightly dust the sheets and cut into noodles. Keep them separated on a semolina-dusted tray. Cook promptly, or refrigerate and cook the same day; freeze separated portions promptly for longer keeping.
- Bring a large pot of salted water to a boil. Add the noodles, stir gently and cook until fully cooked through with no raw, floury center. Start checking thin noodles after about 2 minutes and continue as needed. Drain and toss with your prepared sauce.
Notes
Four portions are a home serving suggestion for the dough, before adding a sauce.
This is an egg-yolk dough; do not substitute the same weight of whole eggs without changing the formula.
Do not eat raw dough or leave fresh egg pasta out for extended drying.
