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Nutrition Info . . .

NutrientsCellulose
VitaminsH
MineralsNatrium, Fluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Semolina flour unbleached flour can be substituted but the quality will suffer

  2. 1 teaspoon 5ml Salt

  3. 3 Eggs

  4. Heavy cream - as needed

Instructions Jump to Ingredients ↑

  1. Place the flour and salt in a food processor and pulse to mix. Add the eggs and pulse again. Add enough heavy cream to make the dough form a ball, don't add to much or it will become sticky. Knead by hand for a few minutes, shape into a ball, place in a floured bowl and let rest for 1/2 hour. Divide the dough into manageable amounts and run through a pasta machine to desired thickness. Let the dough rest again for another 1/2 hour before trying to cut with a pasta machine. It makes the cutting go a lot smoother. The time here depends on the thickness of the pasta and the weather(humid or not).

  2. Cook in 5 quarts of water with 1/2 teaspoon added for 1 to 2 minutes or until al dante. Can also be dried or frozen for later use.

  3. Any herbs or spices can be added with the flour and salt at the beginning. Quantities here are by personal preference.

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