Ingredients
- 400 g of wheat flour – Plus enough to roll out the dough
- 1 glass of slightly warm or room temperature water
- 1 tablespoon of salt
- 2 tablespoons of vegetable oil
Steps
Step 1: In a bowl sift the 400g of wheat flour
Step 2: Mix the salt with the flour, make room in the middle of the flour and add the water and oil
Step 3: Mix with your hands, when everything is already more or less firm
Step 4: Put some flour on the countertop, table or marble so the dough doesn't stick, then place the dough
Step 5: With the dough on the firm surface, start kneading well, with both hands. Try to use your palms more than your fingers
Step 6: Knead the dough for 5 to 10 minutes
Step 7: Divide the dough into 8 smaller pieces
Step 8: With the help of the rolling pin, open each dough well, always adding flour above and below, then running your hand over it to remove the excess
Step 9: The ideal point is that the dough is thin, but not to the point of being able to see the shadow of things through it
Step 10: With the help of a wide knife, roll the dough around the blade, the idea is to create a roll and then remove the knife to cut the dough
Step 11: Cut the dough the width you want your noodles to be, try to keep the width pattern between one cut and another
Step 12: To dry the dough, carefully open each roll, sift more flour and hang thread by thread on a hanger
Step 13: The ideal time for drying is 1 hour, but to store the ideal is to let it dry for 2 hours
Tips
1: For this recipe you will use about 700g of flour in all, as we use a lot of flour to roll out the dough. So set aside a kg and leave it at your disposal so you don't have any surprises when making the dough
2: If you don't have a scale, the tip is to put half a kg of flour and take a handful to reach 400g
3: Sifting is very important because sometimes the flour comes with little bugs or lumpy pieces, and when we pass it through a fine sieve we can see this type of problem
4: Knead the dough calmly, as the gluten in the flour takes a while to act, so there's no point in trying to rush with the preparation, making fresh dough takes time
5: The dough is hard at first, but it softens and becomes more 'tasty' as you knead
6: The right point of the dough is when it reaches a uniform mass, without acorns, smooth and not sticky
7: Flour dough is elastic, it will be impossible to open without adding more flour, but avoid overdoing it, as the dough will be heavy
8: To cut the dough you will need to pass a little more flour, on both sides of the dough, do not skimp because if you use too little flour the dough will stick
9: You can cook the pasta as normal even before it dries, although once it dries the flavor is more appealing
10: Once your dough is completely dry you can put it in a pot with a lid and keep it in the fridge for up to 3 days or in the freezer for up to 2 months