• 500 gr semolina flour
  • 1 whole egg
  • 5-6 egg yolks
  • 1 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil

Tips for Dough

Use a hard flour to take care of when preparing fresh pasta dough. The most suitable flour for is the semolina flour. Also using hard-flour also suitable but a good fresh pasta using semolina is a must. If you use with all-purpose flour, your pastas will expand lot during cooking and become a soften dough, which will not a good result of consistency. So use always semolina when to make fresh pasta.

Pasta Dough Making

Pasta Dough

1. Making Dough

It is possible to prepare fresh pasta dough in a dough mixer or by hand. Take the semolina flour in a bowl or workbench, add salt and blend with your hands. Open a pool in the middle of the flour. Add 1 whole egg, and olive oil and 3 egg yolks and beat the eggs with the fork. Continue kneading by hand when the mixture becomes unbonded.

As the diferrent kind of flours absorbs fluids differently, add the remaining egg yolks one at a time. When the dough is collected, do not add egg yolk anymore. Now gently press the tip of your pinky and your thumb together. Feel the fleshy area below the thumb. It should feel quite firm, to understand the hardness of the pasta dough. Wrap with the stretch film and rest for 30 minutes in the fridge.

Pasta Dough

2.Portioning and Shaping

Cut the dough in equal pieces of egg-sized. At this stage, you can use a pasta dough machine (recommended) or you can also open the dough with a roller. First stretch the dough little bit and use the dough roller at the largest number (9-8 level) also start to reduce the number 9 to 1 by each time you rolled the dough over roller and slowly reduce the level by one every roll.

In the first stages, fold each turn after passing through each roller to put the pasta into a rectangular form. Pass the roller again. When the dough begins to take the form of a rectangle, slowly reduce the pasta by reducing the number of rollers one by one.

The last refinement you will use in the pasta roll is number 2 or 3. It is the thinness where the shadow of your hand can be seen under the dough for the delicacy that you open with the hand roller.

3. Storage and Cooking

You can keep the fresh pasta in a sealed bag in the freezer for 2-3 weeks. Boil in salted boiling water for 4-6 minutes and consume with the pasta sauce you want.