Summary

Ingredients

• 250 g wheat flour (type 1050)
• 150 g semolina (durum wheat)
• 1 teaspoon sea salt, fine
• 4 tablespoon olive oil
• 160 ml water
• Salt water

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Instructions

1. Mix the wheat flour, durum wheat semolina and salt in a large bowl. To press a hollow in the middle. Then pour the olive oil and water into the well and gradually stir in with a fork from the edge inwards.
2. Then knead the dough vigorously with your hands for about 5 - 10 minutes. A relatively firm dough should be created. Shape a ball, wrap it in cling film and let it rest for half an hour.
3. Then roll out the dough thinly with a rolling pin or with the pasta machine and cut it as pasta (with a knife or machine). Let the cut pasta rest for another 15 minutes.
4. Cook until firm to the bite in boiling salted water (approx. 4 - 6 minutes, depending on the width and thickness of the pasta, make a bite test!). Enjoy with flavored olive oil or pesto or a sauce of your choice.
5. I like to use the dough for ravioli. The pasta can also be frozen or dried.