Ingredients
Carluccio’s version
- 100g semolina
- 150g ’00’ flour
- 1 large egg
- splash of warm water if needed
My go to version
- 100g plain flour
- 1 egg
Method
Carluccio’s version
- Mix the ’00’ and semolina flour together in bowl, tip onto a work surface and push together to form pile.
- Make a well in the middle of the pile, enough so you can crack your egg into it.
- Mix the egg and flour’s together for about 10 – 15 minutes until they start to come together to form your dough, at this stage mine wasn’t wet enough so I needed to add a splash of warm water from the kettle, knead for another 20 mins or so until the mixture represents a smooth ball of dough like in the picture.
- Wrap tightly in cling film and refrigerate for at least 30 mins before using.
My go to version
- Put the plain or ’00’ flour in a food processor and crack in the egg, turn it on and mix until a breadcrumb consistency is formed.
- Tip onto floured work surface and knead for about 10 mins until the pasta is glutinous and forms a nice ball.
- Wrap tightly in cling film and refrigerate for at least 30 mins before using.
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This certainly seems like a more difficult recipe than you make it seem! Thanks for sharing!! š
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