Sfoglia per la lasagne, pappardelle, fettuccine, tagliolini e tagliatelle

Ingredients

700 gr of flour

300 gr of semolina flour

10 eggs whole

5 table spoons of Olive oil

Salt

Method

Place all the ingredients in a large mixer and knead until elastic but not sticky. The dough should be refrigerated overnight as this will help with the firming up process. Remove from the refrigerator 45 minutes prior to needing and use as required.

According to a legendary chef, my mum, the recipe for pasta is usually worked all’occhio, which translates to the eye. Yes, she is absolutely right because at times the recipe given, needs to be adjusted as the eggs might vary in weight and the flour can be thinner or thicker according to the grading and quality hence the all’occhio, let the eyes and feel in the hand make the final adjustments.

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