Directions
- 1Prepare the dough and let it rest wrapped in plastic for about 30 minutes.
- 2Roll out the dough to a thickness of 1 mm and cut sheets about 40 cm long.
- 3Add semolina flour to prevent the pasta from sticking during cutting.
- 4Cut spaghetti: about 2 mm wide.
- 5Cut fettuccine: about 6 mm wide.
- 6Cut tagliatelle: about 8 mm wide.
- 7Cut pappardelle: about 20 mm wide.
- 8Boil in salted water for about 2/3 minutes and serve with your favorite pasta sauce.
Ingredients
- 1 fresh pasta sheet
- 0 semolina flour
- 200 g 00 flour
- 175 g egg yolks
- 1 tsp salt
Equipment
knife
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