First, we made the dough using ‘00’ flour, 1 egg per 100 g flour, an extra yolk, a pinch of salt and a splash of water.
During the kneading process, I leant my first tip, which was to use semolina, not flour, to dust the bench.
After the dough had rested we rolled it into sheets, again using semolina. Apparently using the semolina instead of flour stops the pasta becoming gluggy when you cook it – this worked fantastically for us.
The second trick I leant was to not fold the dough back over it self while feeding it through the machine. This helps to create beautiful, delicate and fluffy pasta – it also reduces the amount of work.
For the first batch of pasta, Tania made a delicious sauce type thing…