Homemade Hard Wheat Pasta
Homemade hard wheat pasta is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g hard wheat flour
- 200 g hard wheat semolina
- 0.5 tsp Salt
- 200 ml water
- 30 ml olive oil
- flour (for working)
- semolina (for working)
Instructions
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1.
Add the flour, semolina, salt and oil to about 200 ml lukewarm water in a bowl and stir. Transfer this very crumbly dough onto the work surface and knead vigorously with your hands for at least 10 minutes. Over time the dough should become increasingly elastic and hold together well. If not, knead in an additional 1–2 tbsp of water. Wrap in plastic wrap and let rest about 2 hours at room temperature.
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2.
Sprinkle the work surface with flour and semolina and divide the dough into four portions. Roll each portion thinly to a thickness of 2–3 mm. Sprinkle the dough surface with a little flour and semolina as you roll. Because the dough is very firm, rolling requires some strength and patience; it goes easier with a pasta machine. Let the thin dough dry for about 10 minutes. Then cut into narrow strips for tagliatelle or wide strips for pappardelle.
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3.
Either hang to dry (e.g., over a clothesline) or shape into small nests.
