Homemade Pasta

6 servings

30 minutes

This is how Giuseppe Davi makes pasta.

Energy value per serving

• Calories: 924.7
• Proteins: 32.9g
• Fats: 32.6g
• Carbohydrates: 123.5g

Ingredients

• Egg yolk: 40 pc
• Semolina flour: 300 g
• Wheat flour: 700 g
• Wine vinegar: 1 tsp

Cooking steps

1. Take the yolks of large eggs. Add a teaspoon of wine vinegar to the eggs so that the paste doesn't break.

   Required ingredients:

   • Egg yolk: 40 pieces
   • Wine vinegar: 1 teaspoon

2. Mix all ingredients in a mixer until homogeneous.

   Required ingredients:

   • Egg yolk: 40 pieces
   • Semolina flour: 300 g
   • Wheat flour: 700 g
   • Wine vinegar: 1 teaspoon

3. Shape the dough into a ball. Vacuum seal it. Place the dough in the refrigerator for 1-2 hours.

4. Take the pasta dough out of the fridge. Roll it in a pasta machine to 1.5 mm. The dough should be translucent.

5. Trim the uneven edges of the rolled dough. Use attachments on the pasta machine to cut the dough into the desired pasta (pappardelle, tagliolini). From the trimmed dough, also cut maltagliati pasta (which can be used in soups). Dry the pasta in a warm, dry place.