So I have my usual way of making pasta 1 egg per 100g of flour but Paulie got The Greedy Italians book for his birthday, in the book Carluccio has a pasta recipe which incorporates semolina flour into the dough itself. I usually only use semolina on a tray to keep the strands separated so I wanted to give it go, I also made this recipe by hand, whereas my go to recipe uses the food processor first. I made spaghetti with my dough using a pasta machine and dried 2 different ways, hung over a board and in tray with semolina, the board was better and stayed separated more when cooked. I also blind tasted the famalam at dinner giving them both types of pasta with Paulie’s ragu and the verdict was stick to your tried and tested recipes they both tasted good but the simple and easier version edged ahead, conclusion, food processors are a great kitchen tool!

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

1. Mix the ’00’ and semolina flour together in bowl, tip onto a work surface and push together to form  pile.
2. Make a well in the middle of the pile, enough so you can crack your egg into it.
3. 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.
4. Wrap tightly in cling film and refrigerate for at least 30 mins before using.

My go to version

1. 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.
2. Tip onto floured work surface and knead for about 10 mins until the pasta is glutinous and forms a nice ball.
3. Wrap tightly in cling film and refrigerate for at least 30 mins before using.

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