Rolling out fresh pasta is easier than I thought. When you think it's thin enough keep rolling. I stopped when the dough was translucent when I held it up to the light and it was still too thick.
Ingredients
- 3 oz sourdough starter
- 2.5 oz ap flour
- 4 oz semolina flour, more as needed
- 1 egg
- 1 yolk
- pinch salt
3
Directions
Add all ingredients (only 3 oz of the semolina) together til forms a homogeneous ball. Oil and refrigerate overnight.
Take out pasta and knead. Add 1 oz semolina if it's too wet til it is a stiff dough. Divide into 3 pieces. Roll out very thin and cut or shape into noodles.
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