For different serving sizes, adjust the ingredients as follows:
| Serving Size |
Weizendunst (or 00 flour) |
Semolina Flour (g) (Hartweizengries) |
Eggs |
| 1 person |
100 |
25 |
1 |
| 2 persons |
200 |
50 |
2 |
| 4 persons |
400 |
100 |
4 |
| 6 persons |
600 |
150 |
6 |
'00' Flour is a fine Italian flour ideal for pasta making. Semolina flour, also Italian, adds a bit of texture and color to your pasta.
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Make the Dough:
- On a clean surface, mix the '00' flour and semolina flour. Create a well in the center and add the eggs.
- Use a fork to gently beat the eggs and gradually incorporate the flour from the sides until the mixture thickens.
- Knead the mixture into a smooth and elastic dough, about 10 minutes. Add more flour if sticky.
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Rest the Dough:
- Wrap the dough ball in plastic and let it rest at room temperature for 30 minutes.
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Roll the Dough:
- Divide the dough into four parts. Flatten one part to fit through a pasta maker.
- Begin with the widest setting, folding and passing the dough through several times, reducing the setting gradually.
- For rolling pin users, roll the dough as thin as possible, aiming for 1-2mm thickness.
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Cut the Pasta:
- Cut the rolled dough into spaghetti strands using a knife or pasta cutter. If rolled thinly, roll it up loosely and slice into thin rounds, then unravel.
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Cooking:
- Boil the spaghetti in salted water for 2-3 minutes or until al dente.
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Serve:
- Drain and serve with your favorite sauce.
Enjoy your homemade Italian spaghetti!