Homemade Pasta
6 servings
30 minutes
This is how Giuseppe Davi makes pasta.
Calories924.7kcal
Proteins32.9grams
Fats32.6grams
Carbohydrates123.5grams
1
Take the yolks of large eggs. Add a teaspoon of wine vinegar to the eggs so that the paste doesn't break.
- Egg yolk: 40 pieces
- Wine vinegar: 1 teaspoon
2
Mix all ingredients in a mixer until homogeneous.
- Egg yolk: 40 pieces
- Semola (durum wheat 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.
