Homemade Capellini Noodles
Fresh pasta made with Italian flour, semolina flour and egg to create a beautiful, light capellini
Ingredients
- 5 oz. extra fine flour (all-purpose will also work) We use the Anna Napoletana Tipo “00” Extra Fine Flour
- 5 oz. semolina flour
- 1 tsp. salt
- 2 large eggs
- 2-3 large egg yolks You may not need 3, but add enough to be able to gather the dough into a ball. This is a bit of a trial and error due to the varying size of eggs! Even among “large‘ eggs!
Instructions
- Mix salt with flour and place on a large cutting board, or in a large bowl. Make a well in the center of the flour.
- Break eggs together and mix well and pour into the well of the flour.
- Start mixing with a fork, bringing more and more flour into the mixture as you go.
- Finally, gather the dough together into a ball, incorporating as much of the flour as you can. The dough will be pretty stiff at this point. Knead dough for 8-10 minutes, dusting with flour as needed.
- Form dough into two discs and wrap with plastic wrap.
- When you are ready to roll out and cut the pasta, allow the dough to sit at room temperature for about 15 minutes before rolling it out.
- Now, using your favorite pasta maker with the capellini attachment, (we LOVE our Atlas Marcato 150 hand crank pasta maker) roll dough to desired thickness and then cut into capellini strips using the attachment.
- Hang your pasta on a drying rack to dry for several hours before cooking.