Ingredients
Servings
1
- 130 g semola
- 1 egg
- 1 Tbsp olive oil
- a little water to moisten
Servings
1
- 130 g semola
- 1 egg
- 1 Tbsp olive oil
- a little water to moisten
Pasta
Mix all the ingredients and knead until combined well. Set aside to rest before using, 1 day before is fine as is 1 hour.
Roll out the pasta very thin on a well-floured surface and cut into strips as you wish. Thin for spaghetti, wide for pappardelle.
When you are ready then cook in salted boiling water for a few minutes.
To serve
Drain well and serve with your chosen venison dish.
Here are some tips to help with this recipe
Can this recipe make other styles of pasta?
This recipe is also good for ravioli, cannelloni, tortellini or lasagne.
Ingredients
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