Fettuccine Made with Durum Wheat Semolina Pasta

Name: Fettuccine Made with Durum Wheat Semolina Pasta
Yield: Serves 4 servings
Ingredients: 2 1/2 cups durum wheat semolina flour (about 300 grams); 3/4 cup all-purpose flour (about 100 grams); 4-5 large organic eggs; 2 teaspoons vegetable oil (about 10 grams)

Caterina Sansica @ricettedicaterina17

Palermo

Sicily is now famous worldwide for the unique qualities of its native wheat varieties. I always source from my homeland to get a product with real flavor, untreated, and especially locally grown.

Caterina Sansica @ricettedicaterina17

Palermo

Sicily is now famous worldwide for the unique qualities of its native wheat varieties. I always source from my homeland to get a product with real flavor, untreated, and especially locally grown.

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Ingredients

Serves 4 servings

2 1/2 cupsdurum wheat semolina flour (about 300 grams)
3/4 cupall-purpose flour (about 100 grams)
4-5large organic eggs
2 teaspoonsvegetable oil (about 10 grams)

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Steps

1

Place the flours on a work surface in a mound and make a well in the center. Add the eggs to the center and mix until everything is combined. Knead by hand or with a stand mixer until the dough is smooth and firm.
2

Let the dough rest under a towel for about 30 minutes. After resting, roll out the dough with a rolling pin, dusting with semolina flour as needed to prevent sticking. Roll the dough to your preferred thickness.
3

Roll up the sheet of dough from both sides toward the center until they meet, then cut into strips with a knife.
4

Dress as you like. Depending on the sauce, you can cut the pasta narrower or wider, or use a pasta cutter if you prefer. I encourage creativity, but always use top-quality ingredients for the best results. Enjoy!