With organic durum wheat Cappelli flour and organic wheat 00 flour.
INGREDIENTI
- 250 gr di farina di grano duro Cappelli Bio
- 250 gr di farina di grano tenero 00 Bio
- 4 uova biologiche grandi (o 5 piccole)
- un pizzico di sale (facoltativo)
PROCEDURE
- Weigh the flours, mix briefly, transfer to a pastry board and create a fountain in the center in which to break the eggs. Add a pinch of salt (optional).
- Using a fork, beat the eggs and begin to incorporate the flour from the edges. When the dough is thick enough, start kneading with your hands. Once a smooth and elastic dough ball is obtained, in flour, cover it with a tea towel and let it rest for half an hour.
- Then take the dough and take portions out of it, keeping the remaining dough well covered. Pass the portion of dough through the larger die to roll it out into a sheet.
- Run it through the machine's die several times to roll it out thinner and thinner. Having obtained the preferred thickness, run the sheets through the noodle die. Spread the noodles out on a floured surface and allow to dry before cooking. Season with a sauce to taste.
What flour do I use.
We recommend a mix of Organic Cappelli durum wheat flour and Organic 00 wheat flour. Available for home use (in the Centenary line) and professional use (in 5kg bags).
