Cooking Instructions
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Step 1
On a cleat flat surface or bowl if you don’t have enough room, combine the
Semolina Flour (125 g)
,
Whole Wheat Flour (40 g)
,
Activated Black Charcoal (3 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
by gently stirring back and forth with a fork.
Step 2
Make a well in the middle and crack the
Eggs (2)
into it followed by
Olive Oil (15 mL)
. Mix gently with a fork.
Step 3
Pull in flour from around the edges and continue to mix. Once the dough begins to build consistency, stop using the fork and begin massaging gently with fingertips.
Step 4
Once the dough is consistent enough start kneading with your hands, knead, pull, and stretch for 10 minutes until the dough becomes elastic and smooth. Add a tablespoon of flour if the dough is sticky and continue kneading.
Step 5
Place dough on a lightly floured surface and cover with a damp tea or kitchen towel and let it rest for 60-75 minutes at room temperature. This step is necessary to allow the dough to settle, making it easier to roll.
Step 6
Divide the dough in half or quarters and work in batches. Place the unused cuts back under the damp towel to maintain moisture. Flatten each piece with a pasta machine or use a rolling pin and make 5-6 passes on the dough, turning it into a long thin rectangle.
Step 7
When thin enough, fold into thirds and make cuts with a knife into the desired width. Toss the cut pasta in flour to prevent sticking to each other.
Step 8
To store for future use, lightly flour a baking tray and place the cut pasta into 1 serving nests. Cover with cling wrap and freeze until stiff. After the freezing process, transfer to a ziplock bag and freeze for up to two weeks.
