Ingredients
| 375g 00 pasta flour | |
| 150g fine semolina | |
| 480g egg yolks | |
| 15g extra virgin olive oil |
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Instructions
| 1. | MAKE PASTA BY HAND |
| 2. | Mix the flour and semolina together on the benchtop. |
| 3. | Create a well in the centre and put in the egg yolks and olive oil. |
| 4. | Mix the yolks and olive oil together, slowly incorporating the dry ingredients until combined. |
| 5. | Knead the dough on the benchtop until it is fully incorporated and is yellow in colour. |
| 6. | This process should take approximately 3 minutes, resulting in a clay-like texture. Be careful not to overwork the dough. |
| 7. | Wrap the dough in plastic wrap and refrigerate for an hour or overnight. |
| 8. | MAKE PASTA USING A BENCHTOP MIXER |
| 9. | Place all ingredients into the bowl. |
| 10. | Using the dough hook attachment, mix on a slow-medium speed (for example #2 on a Kenwood) for 3 minutes. |
| 11. | Remove from the bowl and bring the dough together. |
| 12. | Wrap the dough in plastic wrap and refrigerate for an hour or overnight. |
Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth