Durum wheat pasta
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- 182½ g durum wheat flour
- 4 egg yolks
- ½ egg white
Dispose the flour in the typical fountain shape and dispose the egg yolks and white in the middle. Start steering the eggs with a fork incorporating the flour little by little.
- water if necessary
Mix the dough using your wrist like a real Italian grandmother until you obtain an uniform mix, if necessary (the mix is not staying together) add some water. Than wrap it in clingfilm and let it rest in the fridge for about an hour.
It's now time to roll the dough sheet using a rolling pin. You will know when is ready if lifting the sheet you can see your hand through it. Remember to always put some flour in your table to avoid the sheet to stick.
Cut the pasta the shape you prefer. In this case I choose pappardelle, perfect for meat based sauce as Bolognese or Duck ragout.
It's very important to leave you pasta to dry a bit before to cook it. It will avoid that gluey feeling. You can use the back of a chair or just your table but make sure to use enough flour.
Cook it in salted boiling water until it comes to surface (about 4 min). Enjoy.
Enjoy your meal!