A family pasta dough made with a blend of baker’s flour and fine durum wheat semolina, mixed with eggs and rolled into your favourite shapes.
Five moderate servings
Ingredients
- 300 g baker’s flour
- 200 g fine durum wheat semolina
- 5 large eggs
- Water, only if needed
- Salt, for the cooking water
Method
- Combine the baker’s flour and fine semolina. Make a well and add the five eggs.
- Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth.
- If the dough is dry, add water one teaspoon at a time. If sticky, lightly dust with flour.
- Cover tightly and rest for 30–45 minutes.
- Divide into five portions. Roll thinly with a pasta machine or rolling pin and cut into the desired shapes.
- Cook in salted boiling water for approximately 2–4 minutes, tasting for doneness.
Kitchen notes
Use fine durum semolina for this dough. Add water gradually, only if needed.