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Preparing dough: 15 min Rest time: 15 min
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Rolling and cutting: 30 min Cook time: 3 min
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Ingredients
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Method
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200 g 00 flour
2 fresh free range eggs
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Pour the flour to a bowl of the standing mixer. Crack each egg and pour to a glass and then to the bowl, one by one.
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1 tbsp tepid water (optional)
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Mix for about 10 minutes at low speed until ingredients are well combined. If the dough seems to be dry, add water. It can't be lumpy but elastic and smooth.
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100 g flour 00 type
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Transfer the dough on the lightly floured worktop, form a disc, cover with foil and let it rest for 30 min. |
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Divide the dough into four pieces of the same weight. Take one piece, cover the rest of the dough with the foil and set aside. Flour and pat flat the chosen piece.
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Adjust the kneading rollers of the machine to the widest setting. Pass the dough through them, fold it in two, and pass again through the rollers. Repeat the same about 7-9 times until dough will be elastic and smooth.
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Adjust the rollers to the next setting and pass it through the rollers. Repeat for every two settings from the widest down to around the narrowest until the strip is long and very thin – ideally 1 mm. Important: let the dough fall from the rollers, don't stretch it. Repeat with each piece of the dough. When you feed the dough through the rollers allow the dough to fall, don't stretch. |
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Place each dough sheet on the floured worktop. Pasta should be cut straight away because dries quickly so proceed briskly with each piece. To avoid drying, cover the strips with a damp kitchen towel.
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Cut the dough sheet in half. Pass each half-sheet through cutting blades. Each strand is usually 7-8 mm wide.
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Spread the strands on the worktop, dust with the flour and separate the strips.
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Swirl the strands into pasta nests and place on the worktop.
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Cook the pasta at once for 3 min or until al-dente in generously salted water or leave the nests on the worktop overnight to let them dry through and then store in a container.
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