Enzo's Pasta

Ingredients

1. Crack 3medium eggs into a small bowl.
2. Add 85g sourdough starter to the eggs and mix with a fork until cohesive.
3. Pile 300g Tipo 00 flour onto a clean work surface and make a well in the middle.
4. Pour the egg and starter mixture into the well, then add 3g fine sea salt and 6g extra-virgin olive oil.
5. Mix the wet ingredients in the center with a fork, slowly incorporating the surrounding flour.
6. Once all the flour is incorporated, knead the dough by hand until smooth and elastic, about 8 to 10 minutes.
7. If the dough feels dry, wet your hands slightly and continue kneading; if sticky, dust lightly with flour.
8. Form dough into a ball and wrap tightly in plastic wrap.
9. Rest at room temperature for 30 minutes, or refrigerate overnight (up to 12 hours).

10. Divide the dough into four equal pieces using a bench scraper or sharp knife.
11. Keep unused pieces covered to prevent a skin from forming.
12. Flatten one piece into a rough rectangle and run it through a pasta roller on the widest setting twice.
13. Fold the short ends of the dough to the middle, then fold over again.
14. Pass the dough through each subsequent narrower setting twice, dusting lightly with flour before each pass, until you reach 1 to 2mm thickness.
15. Cut the sheet into noodles or desired shapes using a pasta cutter or sharp knife.
16. Dust cut pasta generously with semolina flour.
17. Repeat rolling and shaping with the remaining dough pieces.

by Rachel Pardoe · source^[2]

1. Crack 3medium eggs into a small bowl.
2. Add 85g sourdough starter to the eggs and mix with a fork until cohesive.
3. Pile 300g Tipo 00 flour onto a clean work surface and make a well in the middle.
4. Pour the egg and starter mixture into the well, then add 3g fine sea salt and 6g extra-virgin olive oil.
5. Mix the wet ingredients in the center with a fork, slowly incorporating the surrounding flour.
6. Once all the flour is incorporated, knead the dough by hand until smooth and elastic, about 8 to 10 minutes.
7. If the dough feels dry, wet your hands slightly and continue kneading; if sticky, dust lightly with flour.
8. Form dough into a ball and wrap tightly in plastic wrap.
9. Rest at room temperature for 30 minutes, or refrigerate overnight (up to 12 hours).

10. Divide the dough into four equal pieces using a bench scraper or sharp knife.
11. Keep unused pieces covered to prevent a skin from forming.
12. Flatten one piece into a rough rectangle and run it through a pasta roller on the widest setting twice.
13. Fold the short ends of the dough to the middle, then fold over again.
14. Pass the dough through each subsequent narrower setting twice, dusting lightly with flour before each pass, until you reach 1 to 2mm thickness.
15. Cut the sheet into noodles or desired shapes using a pasta cutter or sharp knife.
16. Dust cut pasta generously with semolina flour.
17. Repeat rolling and shaping with the remaining dough pieces.