Heap the flour and semolina on a board, make a well in the centre, crack in the eggs and gradually work them into the flour with a fork.

Ingredients

• 150 gWheat flour, white, all-purpose, unenriched
• 100 gSemolina, unenriched
• 150 gEgg, whole, raw, fresh
• 320 gBeverages, water, tap, drinking
• 2,680 gBeverages, water, tap, drinking not counted – removed
• 2 gSalt, table editorial addition

Method

1. Heap the flour and semolina on a board, make a well in the centre, crack in the eggs and gradually work them into the flour with a fork.
2. Knead the dough for 10 minutes until smooth, wrap in film and let it rest for 30 minutes.
3. Divide the dough into 4 pieces, roll each with a rolling pin or pasta machine into thin sheets (about 1 mm), dust lightly with semolina, roll up and cut into 6–8 mm ribbons; shake them loose.
4. Bring 3 litres of water with 20 g salt to the boil, add the pasta and cook for 2–3 minutes until it floats and is al dente.
5. Drain the pasta, do not use the drained water as sauce, and serve in 180 g portions.