Homemade Pasta Sheets Being Rolled
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Homemade pasta sheets being rolled

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⬇️ How to make pappardelle using just a knife. 📕 For the dough: • 200g (7 oz) 00 flour • 175g (3.17 oz) egg yolks • 1 tsp of salt Instructions: 1. Make the dough and let it rest wrapped in plastic wrap for 30 minutes. 2. Roll the dough out to 1.5 mm (0.047 in) thick. 3. Dust the pasta sheets with semolina flour and stack them on top of each other. Roll them into a cylinder shape and slice it every 2 cm (0.78 in) to make your pappardelle. 🔔 Secret tip: let the pasta sheet dry slightly for a clean cut.
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15min · 6 servings Ingredients: • 1 1/2 cups Semolina Pasta Flour • 1/2 tsp Sea Salt • 2 Eggs or 3 Egg Whites, beaten • 2 Tbsp Water • 2 Tbsp Olive Oil Instructions: • Combine semolina flour and sea salt. Add beaten eggs (or egg whites), water and oil and mix to make a stiff dough. • Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. • On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 teaspoon oil to a boil. Add pasta and cook until tender, 3-5 minutes. (When making lasagna, no need to boil noodles.) • Add directly to your recipe. Serve with your favorite sauce or pesto.
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