Homemade fresh pasta

Ingredients

• 200 gPlain flour, type 00
• 100 gSemolina
• 180 gEggs (3 piece)
• 5 gOlive oil (1 tsp)
• Salt

How to make it

1. Heap the flour and semolina on the worktop, make a well, and put the eggs, oil and a pinch of salt into it.
2. Draw the flour into the eggs with a fork from the inside out, then knead by hand for ten minutes until the dough is smooth and firm.
3. Wrap it and rest for 30 minutes.
4. Cut the dough into four pieces and roll each out thinly, until you can see your hand through it.
5. Flour the sheets, roll them up loosely and cut into strips, then shake them out into nests.
6. Cook in plenty of salted water for two to three minutes.

One tip

Let the nests dry on a floured board and they will not stick. Raw, they keep for a day in the fridge.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.