1 Pasta machine alternatively, you will have to roll it with a rolling pin but won't get it evenly rolled out.
1 Fork To mix the ingredients on the table
1 bench scraper alternatively a spatula, to gather the ingredients while you're kneading.
1 roll of plastic wrap to keep the dough humid while resting
1 Large pot
1 Pasta spoon or good tongs
Ingredients
150g00-flour
3gsalt1 tsp kosher salt or half a teaspoon fine salt
93gwet ingredientsabout 4 eggs, use as many to get as close as possible and then add water for the rest
Semolina flourUsed for keeping dough from sticking when working with it.
Instructions
Mixing the ingredients - traditional way
Pour the flour into a mound
Make a hole in the middle with the bowl of wet ingredients
Pour the wet ingredients into the hole
Mix with a fork, gently mixing in more and more flour
Mix until you can start working with your hands. Now you need to knead it very well, don't underestimate this part! (scroll to that section)
Maxing the ingredients - the faster way
Add all the ingredients to a mixer or a bowl and mix until it's a whole mass. Then follow the kneading instructions.
Kneading the dough
Knead the dough for at least 8 minutes from when it's a homogenous mass. Definitely use a timer, as it will feel like for ever. You cannot overdo it, so if you feel like it, go more!Knead by pushing the dough out in front of you, fold it in half, turn it 90 degrees and repeat.
When done after 8-10 minutes, wrap it in foil and rest for at least 30 minutes. If resting for longer or overnight, put it in the fridge and take it out 30 minutes before using.
Rolling out the dough
Prepare the machine and spread out some semolina flour. It helps against the dough sticking and will fall off while cooking the pasta.
Take half of one person's worth of dough out at a time. so if making for two people, take a quarter. Don't let the rest dry out.
Press it flat with your fingers into a rectangle
Use the thickest pasta setting on the machine first. For each setting, you should have the dough pass through twice.
Between passes, consider adding more semolina to ensure it doesn't stick to the machine.
Work through the thicknesses of the machine until the desired thickness.
Cut into shapes or sizes that you want.
Mix with some semolina so it don't stick together into a lump again.
Cooking the pasta
Cook in plenty of boiling water. Use at least a liter of water per person and add a lot of salt, the pasta will not cook for long so it won't take a lot of salt in.
Cook for 1-2 minutes, no more!
Instead of straining the pasta, you should fish it out of the water with a pasta spoon of tongs. The semolina is in the bottom of the pot and you don't want to get it on the pasta by straining!