4 people | 45 min.
What you need
- 400 gr. flour
- 200 ml Water
- pinch of salt
- 2 spoons extra virgin olive oil
Lay the flour on a board in a vulcano shape. Create a hole in the centre and fill it with few pinches of salt and half of the water.
Start to mix the ingredients and slowley add the rest of the water and the oil.
Knead the dough until it comes together into a texturally resilient ball that is versatile enough to form into any shape.
Wrap the dough in cling wrap and allow it to rest for about 30 minutes.
This gives the dough time to let the flour absorb the liquid and for the gluten to relax.
Gluten allows the dough to be stretched and rolled out to be very thin.
Roll out the dough into a very thin sheet…
Cut and shape as desired.
Bring water to boil in a big souce pan. Add salt and the cratively shaped pasta. Cook for about 5 min.
Choose a tasty sauce….
I suggest artichokes&cherry tomatoes!