Tonnarelli

Ingredienti

• 3 cups (429 grams) semolina flour
• 4 eggs

Preparazione

1. 1

   --- To make the dough ---

2. 2

   Reserve a couple of tablespoons of flour. Tip the remaining semolina flour onto the work surface and make a well in the middle.

3. 3

   Break eggs into the well in the flour

4. 4

   Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of semolina flour from around the edges and incorporate it into the eggs.

5. 5

   Keep working more semolina flour into the dough. A pastry scraper is useful or just use your hands.

6. 6

   Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

7. 7

   If the pasta dough is too dry, knead in a little water one teaspoon at a time. If the pasta dough is to wet, knead in a little flour to adjust.

8. 8

   Knead the dough for 8-10 minutes until it is smooth. You’ll feel the change in the dough.

9. 9

   Wrap the dough in plastic wrap and allow it to rest for 20-30 minutes.

10. 10

    --- To roll the pasta using a pasta machine ---

11. 11

    Cut off a small piece of dough and keep the remaining dough covered.

12. 12

    Adjust the pasta machine rollers at the widest setting.

13. 13

    Press the portion of dough flat into a thick rectangle and dust lightly with semolina flour. Guide through the rollers.

14. 14

    Fold into half and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. Dust lightly with semolina as needed.

15. 15

    When the dough is smooth and has been folded a few times, start to reduce the settings of the rollers one setting at a time. For tonnarelli the pasta should be quite thick - a little under ⅛ inch or 2-3 mm. On my Imperia pasta machine I used setting #3.

16. 16

    Set aside on floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.

17. 17

    --- To cut into tonnarelli ---

18. 18

    Select the cutter attachment which will cut the pasta as wide as it is thick.

19. 19

    Guide the pasta sheets through the cutter.

20. 20

    Gather up the tonnarelli and spread out onto a floured cloth.

21. 21

    Repeat with remaining pasta sheets.

22. 22

    --- To cook the tonnarelli ---

23. 23

    Bring a large pot of water to the boil.

24. 24

    When boiling, add two or three tablespoons of salt.

25. 25

    Put the tonnarelli into the boiling water and stir to make sure nothing sticks.

26. 26

    Cook the tonnarelli for 4-5 minutes or until tender but still firm. Check by tasting.

27. 27

    Drain well and mix with desired sauce.