Make Your Own Fresh Pasta

• Ägg3 st
• Vetemjöl150 g
• Durumvete150 g

METHOD

1. 01On a clean work surface, pile the flours and form a deep well in the center. Add the eggs to the well and, using a fork, gradually incorporate them into the flour. Continue to blend with your hands, kneading vigorously until a smooth and elastic dough ball forms. (Traditional Hand Method)
2. 02Alternatively, combine all ingredients in a food processor with a dough hook attachment. Process until the dough comes together and is smooth and uniform.
3. 03Divide the dough into two equal portions. Cover them with plastic wrap or a damp cloth and let them rest for approximately 30 minutes.
4. 04Prepare your pasta machine. Take one portion of the rested dough and flatten it slightly by hand into an oval or rectangular shape that can fit into the widest setting of your pasta rollers.
5. 05Pass the dough through the pasta rollers, starting with the widest setting. Fold the dough in half or thirds, and pass it through the widest setting again 2-3 times to achieve a smooth, uniform sheet. Gradually decrease the thickness setting, passing the dough through each setting until your desired pasta sheet thickness is achieved.
6. 06Switch to your desired pasta shape attachment (e.g., fettuccine, spaghetti, tagliatelle).
7. 07Dust the pasta sheet generously with flour to prevent sticking and pass it through the shaping rollers to cut your fresh pasta. Repeat the process with the second dough portion.