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1
Combine the semolina flour, bread flour, and salt in a bowl and stir well to create air pockets.
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2
Add 1 egg.
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3
Please first break the egg into a separate dish before adding to the flours.
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4
If your egg is less than 65 g, use water to adjust the weight.
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5
Stir in the egg so that it spreads through the powder.
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6
At the end of this Step, the powdered ingredients should form 1 cm crumbles.
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7
Gather the crumbly dough together.
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8
Knead for about 10 minutes.
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9
Cover the dough with plastic wrap and let it sit in the refrigerator for at least 1 hour.
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10
If possible, let it sit for a whole day to mature.
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11
Cut the dough into quarters.
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12
I use a pasta machine to roll out the dough.
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13
You can buy a home machine for about 15,000 yen.
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14
My pasta machine has settings from 1 (thick) to 6 (thin).
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15
First start on Setting 1.
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16
Roll it out next with Setting 3.
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17
Next, put the dough through the machine at Setting 5.
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18
Roll it out at Setting 6 next.
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19
Fold the dough in half.
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20
Fold it over again.
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21
Fold it until width of the dough is thinner than that of the pasta machine.
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22
Turn the dough so that the folded side is vertical and then thin it out some more.
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23
The photo shows the dough thinned out at setting 3.
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24
Thin it out through setting 5.
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25
Then put it through again at setting 6.
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26
Repeat these Steps 5-6 times.
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27
It will look like this when done.
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28
From now, change the thickness to setting 4-6, depending on what type of pasta you will be making, and then cut.
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29
I cut the pasta with the pasta machine.
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30
The top plate of pasta is spread out at setting 4 (spaghettini), the bottom plate is a thickness at setting 6 (fettucine).
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31
If making pappardelle pasta (or similar), after thinning it out at setting 6, roll it out even thinner with a rolling pin.
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32
Dust it with flour, fold it over, and cut into 1cm wide strips.
