5 dl durum wheat
1 tsp salt
2 tbsp olive oil
1-2 tablespoons of water
Shape a flour-high on the workbench. Make a small pit on the top - think the volcano - and add egg and salt.
Work the dough together with your hands. Add the olive oil. When the dough is no longer loose, make a ball of it and push it out with the palm of the hand, fold over the edge and press again.
Fold and push the dough for about 5-10 minutes. If you want to use a pastry machine to crumble the dough, it is generally enough for 5-6 minutes to knead. There is no need for a machine. Your hands can do it perfectly!
The dough is finished when it is elastic, soft and not stuck on the hands.
If it is too dry, add a little water, start with about 1 tbsp. If it feels too wet, powder some flour and work it together into a ball. It is too dry if there is flour remaining around the dough that it is unable to absorb.
When the dough is ready roll it to a ball and let it rest in a covered bowl in the refrigerator for 30 minutes. Then it's time to roll out the dough.
If you do not have a pasta machine it is still easy to make pasta.
Roll out the dough thin with a rolling pin, about 1 1/2 millimeter on flour board.
Then cut out the pasta type you want. If I make Tagliatelle or Spaghetti I stretch it bit by bit with my fingers after I have cut the lengths to make it a bit thinner. Careful to not break them.
When making pasta pads cut out squares and place a small click filling in the middle, moisten the edges and fold over. Press the edges with a fork.
It is fun to make all kinds of pasta shapes!
Boil salted water and put in the pasta. The cooking time of the pasta varies depending on the thickness and variety it is.
The pasta pads are ready as they float to the surface, which usually takes between 3-6 minutes.
Spaghetti and Tagliatelle start to finish after about 2-5 minutes, taste them early so they do not overcook.