- The Division is clear: North Italy pasta, South Italy pasta. Having already given the basic recipe of egg pasta, I leave you today the SEMOLINA PASTA OR DURUM WHEAT FLOUR: to make the choice on flights between busiati, Macaroni, orecchiette, trofie, scialatielli, Strozzapreti. Prepare it is easy, Obviously it's a firm paste, that does not reach the levels of subtlety that manages to reach the egg noodles: keep then realize that, being heavier than the one with egg, need a little’ more to do a portion. But it is very good and is a great alternative for those who are intolerant or allergic to eggs. I am also the ravioli.
Ingredients for 300 grams of dough:
Make a well in the flour on the work surface, extra virgin olive oil and a large pinch of salt (but try away off the dough) and add flush warm water and knead vigorously until you've got a dry dough, elastic, even and smooth. Work it out on the table with the Palm of your hand, the part closest to the wrist, pushing forcefully and folding on itself the dough for ten minutes. Then give the dough a form ' a ball’ and wrap it in plastic wrap and let it rest for at least 30 minutes, better if a full hour, at room temperature. You can now proceed to give the dough the shape you like.