Serves: 4 people
Cooking time: 50 minutes
Ingredients:
200g semolina flour
2 eggs
Method:
1. Place the flour on the table and make a well in the centre. Crack the eggs into the well.
2. Mix from the centre outwards, using a fork to help you incorporate the flour from the outside.
3. Mix the ingredients, kneading the dough for at least 15 minutes to create a smooth dough.
4. Place the dough in a bowl and cover with cling film. Leave to rest in the fridge for at least half an hour.
For different amounts, use 1 egg for each 100 g of flour.
- Menu
- Travel Guide
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Towns & villages
- Arezzo
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Journal
- Want to know how to take a great shot of a view? Ask a photographer
- Puccini’s operas: a bluffer’s guide
- Tuscany, second (third or fourth) time around
- Let there be light for Pisa’s patron saint
- Eight hidden gems to visit in Tuscany
- These four blockbuster movies were all set in Tuscany
- The Insider’s Guide to… the Uffizi
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- Get pedalling, there’s an ice-cream waiting at the top of the hill
- Lifestyle
- Tuscan Recipes
Pasta fresca (fresh pasta)
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