Ricetta Pasta Fresca Fatta A Mano Molino Braga

Combine all-purpose flour and semolina flour in a mound on a clean surface.

Make a well in the center of the flour mound.

Crack eggs into the well and add salt and olive oil.

Using a fork, beat the eggs gently, gradually incorporating the flour from the edges.

Knead the dough by hand for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Divide the rested dough into smaller portions for easier rolling.

Flatten one portion of dough slightly with your hands.

Roll the dough through a pasta machine, starting with the widest setting.

Continue rolling the dough, reducing the thickness setting each time, until desired thickness is reached.

Cut the rolled pasta into desired shapes (e.g., fettuccine, tagliatelle).

Dust the cut pasta with flour to prevent sticking.

Bring a large pot of salted water to a boil.

Cook the pasta in boiling water for 2-4 minutes until al dente.

Drain the pasta and toss with olive oil and black pepper.

Serve with grated parmesan cheese on top.

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