Fresh pasta dough
Ingredients
• 250g 00 flour
• 250g semolina flour
• 3 large eggs
• 8 egg yolks
1. Combine both flours and place on a
clean surface.
2. Make a well in the centre and add the
eggs and yolks.
3. With a fork break up the eggs as you
bring in the flour.
4. Stir with the fork until you have a dough
which you can work with your hands.
5. Knead well until you have a smooth,
silky and elastic dough and a clean
surface.
6. Wrap the dough in clingfilm and rest it in
the fridge for a while.
7. Divide the pasta into 4 pieces and
work one at a time, keeping the others
covered to avoid drying out.
8. Roll out with a pasta machine into thin
sheets about 10cm wide and 1-2mm
thick. It is possible to use a rolling pin,
but this takes a lot more time, and elbow
grease!
9. Fresh pasta will keep in the fridge
(covered) for one day or it can be dried
and stored in an air-tight container.
Method
8
maltatoday | FRIDAY • 11 JULY 2025
FOOD
Make fresh pasta dough for his asparagus ravioli. This recipe can be
used for any kind of pasta dough to make anything from spaghetti and
tagliatelle to ravioli and tortellini.
