4-6 servings
1 h
Ingredients
500 g wheat flour (durum, 00, semi-coarse – all wheat flours work!)
5 pcs eggs
1 tbsp olive oil
1 tsp salt
Instructions
1. In a bowl, mix all ingredients together. Knead the dough for about 10 minutes until it is smooth and elastic. Form the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes in the refrigerator. (The dough can be prepared up to this point and refrigerated the day before.)
2. Once the dough has rested, halve the dough and begin to feed one half through the thickest setting of a pasta machine on a lightly floured work surface. Pass it through once and fold the sheet into four parts to form a square. Then, feed the dough through the machine again (still on the thickest setting), always folding it in half again. Repeat 4-5 times until the dough is smooth and even. This step is called laminating the pasta dough, which is intended to make the dough durable.
3. Narrow the roller one notch at a time and feed the dough strip through the machine until the pasta is of the desired thickness.
4. Cut into the desired shape. Cook in plenty of salted water for about 1.5-2 minutes and serve immediately.
For the cooking water: 1 tsp salt per 1 liter of water.