Pasta dough

1. Stage

For the pasta we need two kinds of flour, Manitoba Type 00 with 14% protein from soft wheat and Semola (Durum) from hard wheat with 12% protein, in a 1:1 ratio.

2. Stage

Mix the flour in the mixer bowl. Knead with the dough hook attachment. You can also use your hands. The longer we knead, the more manageable and tasty the finished pasta will be, so take at least 15 minutes.

3. Stage

According to the proportions, for every 100 grams of flour mixture goes 1 egg. Add them one at a time until completely combined.

4. Stage

Drop by drop until soft, add cool water.

5. Stage

Alternate water with olive oil.

6. Stage

The dough is ready when it begins to stick from the walls of the bowl and your hands, but it is soft and pliable. It is very pleasant to knead.

7. Stage

If kneaded in a mixer, knead the dough with your hands a little, form a ball.

8. Stage

Wrap the dough in clingfilm and let it rest in the refrigerator, preferably overnight.

9. Stage

This dough can be used to make lasagna, lasagna or the wonderful Ab Ovo Ravioli according to my recipe. It can be stored in the freezer for up to three months, either as a ball or as a finished product.