HOMEMADE PASTA = THE BEST
INGREDIENTS
300 g of 00 flour
300 g of semolina
6 eggs
water (if necessary)
salt
Mix the flours on the pastry board, add the eggs, a pinch of salt and if the dough is too dry, add a little water. Work until the dough is elastic and homogeneous, not sticky or dry. Pass the mixture through the pasta press, using a wheel with 3 mm holes. Cut the bigoli with a knife to a length of about 20 cm, then place the dough on a dish towel, sprinkle with semolina and let it dry for a few hours.
