Ingredienti 500 g of “00” soft wheat flour
4 eggs
a bit of water
Preparazione Measure the flour in the Misurone and then pour into the mixer. Put the eggs in the Misurone and add some water to reach the level of 250 ml, add the liquid to the flour and switch the mixer on. Continue mixing for 4/5 minutes.
Take the dough out and cut it into 4-5 pieces.
Fit the accessory with the smooth rolls and run a piece of dough through it, repeating the process 5-6 times, folding the dough over each time and adding some flour in the middle if necessary.
Cut the dough into 25 cm long pieces.
Fit the chosen cutting accessory and run the dough through the rolls to create the desired pasta shape.
Note 1 – If the rolls cannot cut the dough, very likely it’s due to the dough being too soft: add some more flour and run the dough through the smooth rolls again.
Note 2 – On the other hand, when the dough is too dry and is not “taken up” by the cutting rolls, add a bit of water to the dough and run it through the smooth rolls again.
Let the pasta dry on the special Tacapasta® accessory or on a cloth for at least one hour.
Bring plenty of salty water to the boil (4 litres for half a kilo of pasta) and add the pasta.
Stir from time to time, cook for a few minutes and drain when “al dente”. Add the preferred sauce. Remember that some of the cooking water can be used to prepare superb sauces.
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