INGREDIENTS:
200g x ‘00’ Flour
2 x Egg
2 x Egg yolk– lightly beaten
10g x Olive oil
Semolina-to coat
Salt
METHOD:
1.
Place the flour and salt into a bowl
2.
Make a well in the centre and add the eggs
3.
Slowly incorporate the flour into the egg add the oil – then knead for about 5 minutes
4.
If the mixture is too soft, add a little extra flour – If too firm, add a little water
5.
Shape the dough into a sausage, wrap in Clingfilm and leave to rest in the fridge for minimum 15 minutes
NB; Roll out on a lightly floured surface or use a pasta machine – Use semolina or “00” flour to coat if necessary.
Large batches can be made in a food processor.