I miss the homemade pasta made by Italian gourmets that I fell in love with while on vacation. Why not try them at home? I already know that the basis is semolina flour, you really can't do without it, and then it's just robot, be hungry and taste. So BOUN APPETITO!
Ingredients for 1 serving:
10 dkg semolina flour
1 egg
1 small spoonful of olive oil
pasta seasoning: olive-basil pesto, tomato puree
Preparation:
I cooked for two people, so a double batch.
Put all the ingredients in a blender and let the dough process until smooth. Then place in the fridge for about 1/2h.
Divide the rested dough into two halves. Shape each part into a rectangle with your hands and insert the top into a rolling pin. Pass the dough through the rolling pin several times, reducing the thickness by one degree each time. Start with a thickness of 5 and reduce to 2. Then replace the rolling pin with the tagliatelle attachment and insert the dough sheets into the attachment. Cook the fresh pasta for 5-7min in salted water.
More on the web:
eshop.salente.eu/salente-romb...
eshop.salente.eu/salente-romb...