Ingredienti 500 g of wholemeal flour
about 250 ml of water
Preparazione Measure the wholemeal flour and the water in the Misurone, pour in the mixer and mix for 4/5 minutes.
Take the dough out and cut it into 4-5 pieces.
Fit the accessory with the smooth rolls and run a piece of dough through it, repeating the process 5-6 times, folding the dough over each time. If the dough is too soft, add some flour in the middle.
Cut the dough into 25 cm long pieces. Fit the chosen cutting accessory and run the dough through the rolls to create the desired pasta shape.
Note 1 – If the rolls cannot cut the dough, very likely it’s due to the dough being too soft: add some more flour and run the dough through the smooth rolls again.
Note 2 – On the other hand, when the dough is too dry and is not “taken up” by the cutting rolls, add a bit of water to the dough and run it through the smooth rolls again.
Let the pasta dry on the special Tacapasta® accessory or on a cloth for at least one hour.
Bring plenty of salty water to the boil (4 litres for half a kilo of pasta) and add the pasta. Stir from time to time, cook for a few minutes and drain when “al dente”.
Add the preferred sauce. Remember that some of the cooking water can be used to prepare superb sauces.
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