Spaghetti di semola rimacinata fatti in casa 🍝🍝🍝

eggs

🥗Healthier: flaxseed meal

💰Cheaper: water + baking powder

Flaxseed meal provides a vegan option, while water + baking powder can reduce costs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and lower in calories, while pecorino is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose is often cheaper.

Mix flour and salt in a mound on a clean surface.

Make a well in the center of the flour mound.

Crack eggs into the well and add olive oil.

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

Knead the dough until smooth and elastic, about 10 minutes.

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

Divide the dough into smaller pieces for easier handling.

Roll out each piece using a pasta machine or rolling pin until thin.

Cut the rolled dough into desired spaghetti width.

Bring a large pot of salted water to a boil.

Add the spaghetti to the boiling water and cook until al dente, about 2-4 minutes.

Drain the spaghetti and toss with olive oil or sauce of choice.

Serve immediately with toppings like cheese and herbs.

Cooking Techniques

Spice Level:

Allergens