• Combine both flours and place
on a clean surface.
• Make a well in the centre and add
the eggs and yolks.
• With a fork break up the eggs as
you bring in the flour.
• Stir with the fork until you have a
dough which you can work with
your hands.
• Knead well until you have a
smooth, silky and elastic dough
and a clean surface.
• Wrap the dough in clingfilm and
rest it in the fridge for a while.
• Divide the pasta into 4 pieces
and work one at a time, keeping
the others covered to avoid
drying out.
• 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!
• Fresh pasta will keep in the fridge
(covered) for one day or it can be
dried and stored in an air-tight
container.
12
gozotoday | FRIDAY • 30 OCTOBER 2026
FOOD
• 250g 00 flour
• 250g semolina flour
• 3 large eggs
• 8 egg yolks
INGREDIENTS
Fresh pasta dough
METHOD
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
