100 gr Semolina flour
65 gr 00 flour
1 tsp kosher salt
115 gr egg youl (approx 6)
Sift both flours together with the salt
On a lightly floured surface make a pile of the dough and create a well in the middle for the egg yolk
Mix all together by gradually incorporating , with a fork, the flour working from the inside out.
When solid enough to work with iwith your hands, scrape any dough that adheres to your working surface and incorporate . Roll the dough now in your hands until it forms a well adhering ball.
Now knead the ball using the palm of your hand to roll it out with one hand with your other hand fold it back into a ball , rotate ball 45 degrees and repeat for 10-15 minutes
When smooth, cover with plastic wrap and put it in the refrigerator for at least 30 minutes and if you wanted to , overnight.
Flour and Water cookbook prefers a different blend for stuffed pasta that they feel is easier to handle :
180 gr 00 flour
1/2 tsp kosher salt
50 gr whole eggs (approx 1 large)
45 gr egg yolks (approx 2 yolks)
The thinking here is that the egg whites make the dough more elastic
