top of page
1
Add both of the flours and salt in a bowl, and mix together.
2
Weighing the eggs: place a small bowl on your digital scales, and set to zero.
3
Crack in your eggs without going over the 246g, (approx 4 eggs) make up the shortfall with cold water to the required weight of 246 grams.
4
Whisk your eggs until runny.
5
Turn out your dry ingredients onto your worktop, and form a wide well.
6
Pour the beaten eggs into the well, and gradually bring in the flour using a fork, being careful not to breach the flour wall.
7
Once it is thick enough, use your bench scraper to bring it all together.
8
Set your timer away for 6 minutes, and hand knead the dough.
9
Once your time is up, you should have a smooth and silky dough.
10
Give the dough a thin coat of olive oil, place it in a plastic food bag.
11
Refrigerate it for at least 30 minutes before using it.
12
Enjoy.
Method
Ingredients
- 300g / 11oz Double zero or Plain flour (all purpose)
- 100g / 3.5oz Semolina flour
- 246g / 8.7oz beaten egg
- 4g / ½tsp Salt
5 Wheel Stainless Steel Multi Pastry cutter
Adjustable Stainless Steel Rolling Pin
Flour Sprinkler
Bakers scraper
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page