How to make this recipe
TIP: If it is the first time you make pasta, I highly recommend you take a look at my Kitchenaid pasta recipe (it also works for a manual pasta machine), which has even more instructions, photos and suggestions for your success!
Step 1 – Create the dough: In a large bowl, prepare a large well with flour. Add the eggs, olive oil and salt to the well (Image 1). With a fork, it slowly begins to incorporate the flour into the well until a thick pasta forms (Image 2).
Transfer to a clean work surface and use a bench scraper or a sharp knife to start cutting, cutting and folding the pasty mixture in the dry parts (Image 3). Start tightening the dough and starts kneading until a ruffled dough is formed (Image 4).
Passage 2 – Set and rest: Continue to knead until a smooth mixture is formed, about 5-8 minutes (Image 5). Wrap in a plastic wrapping and leave to rest at room temperature for 30 minutes before launching (Image 6).
Step 3 – Spotter: Divide the pasta ball into 4 equal portions and set aside the remaining portions, keeping them covered while working with a piece of pasta at a time. With a rolling pin, spread the dough to a thickness of about ⅓ inches, then feed the machine on the largest setting.
Fold it in third parties, like an envelope, to form a clean rectangular shape, then feed the car again. Continue to feed on closer settings until you reach the desired thickness. Cut and cut the pasta sheet into 2-3 sheets; This will make more manageable to work with (Image 7).
Thickness: I recommend setting ‘6’ on a Kitchenaid or ‘5’ on a marked Atlas.
Step 4 – Size: Sprinkle every sheet of pasta with semolina flour. Fold the sheet on itself with 2 -inch increases (Image 8)Then cut into 1 -inch wires.
Passage 5 – Sorall and Nido: Unroll each wire, powder with more semolina flour and roll in a loose nest. Transfer to an infiatheated pan and repeat with the remaining dough.
Step 6 – Cook: Bring a large pot of salted water to a boil and cook until it is soft but still slightly rubbery.
Variations
For a rich consistency and Eggier: Replace the 4 large eggs with 3 large eggs and 2-3 egg yolks, depending on the weight.
For a more al dente structure: Use the variation of egg yolk AND replace 25% of 00 flour with Rettered semolina.
