Summary

Ingredients

• 300 g wheat flour type 405
• 200 g durum wheat semolina
• 6 egg yolks
• 1 egg (s)
• 2 teaspoons oil, neutral, weak olive oil
• 3 tablespoons water
• 1 pinch (s) salt

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Instructions

1. Separate 6 chicken eggs. Sift the flour and semolina into a bowl or on a worktop. Make a well and add the egg yolks and the whole egg to the flour. Add the salt, oil and 2 tablespoons of water. Knead everything together (at least 15 minutes) until a firm, but still malleable dough (lump) is formed. If the dough is too dry (i.e. it crumbles), add 1 tablespoon of water or a few drops of oil. Flatten the dough a little, wrap it in cling film and place in the refrigerator for at least 30 minutes.
2. The dough can then be processed by hand or in a pasta machine.
3. If pasta is made from the dough (spaghetti, tagliatelle, etc.), the cooking time is relatively short. In the boiling water, the noodles only need 3 - 4 minutes.