Fresh Linguini

Little Italy with Andrea Scalici

Recipe: Fresh Linguini

Serves 4

1 cup of  flour

1 egg + 1 egg yolk

Pinch salt

Drizzle of oil or water if needed 

Pour flour with salt pinch onto a clean work surface, make a well in the middle of the flour big enough to hold egg and liquid.  Add mixed egg + yolk into middle of well and work together.  Add moisture of oil or water if too dry.  Work with hands, kneading into ball for 10 minutes.

Let rest in fridge 10 minutes and roll out with pasta maker into desired shape. To prevent the pasta from sticking together sprinkle semolina flour on the work surface and on top of the pasta after it’s been rolled through the pasta maker.