This is where everything started… huge sheets of thin dough and more exercise than going to the gym.
When I think about pasta made with the rolling pin, I have powerful flashbacks of my granny making pasta on Sunday.
Is it worth making it? Hard to say, it’s subjective, but I think it’s a bit outdated, my granny only made one type of pasta and one sauce, I like to make infinite combinations of pasta and sauces, so I prefer to use the rolling pin for cakes.
By the way once in a while a like to make it… to keep good memories alive 😊😍

Ingredients

• 240 g. of Manitoba flour or any 0 or 00 flour
• 160 g. of Semolina
• 4 Eggs

Directions

1. To prepare the dough, start by pouring the 2 flours into a bowl, create a hole, and break the eggs in the center at room temperature, mix for 5-10 minutes, then move the dough on the table and keep smashing it with energy but without breaking it until it is smooth and elastic.
2. Now form a ball wrap it in a cloth and let the dough rest at room temperature for at least 30 minutes.
3. More or less instructions finish here… you need to work the pasta with the rolling pin for quite a lot of time until it’s smooth, elastic and very thin.
4. If you make tagliatelle cut them with a knife otherwise cut in the desired shape.
5. Place them on a floured pastry board and cover with a cloth to preserve humidity.
6. Cook and enjoy