Hard Pasta Dough
Use for Tagliatelle and Pappardelle
- 500 g Flour 00 (high gluten index)
- 500 g Semolina
- 400 g Eggs
- 30 g Olive oil
- 5 g Salt
Sieve the flour. Add semolina and salt. Prepare the eggs, lightly beaten.
Start creating dough by adding eggs little by little.When all of the eggs are incorporated, add the olive oil.
Knead the dough, minimum 20 min, until you have, nice, soft and firm dough. Cover with cling film and rest for minimum 30 min in fridge, to give the time to the gluten to activate.
After resting, knead one more time and then using pasta machine or rolling pin, start to roll out to the proper thickness for the exact pasta shape.