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⬇️ How to make Corzetti. 📕 Corzetti dough: • 175g (6.17 oz) 00 flour • 175g (6.17 oz) semolina • 50g (1.76 oz) dry white wine • 50g (1.76 oz) water • 1 whole egg • 1 tsp salt Method: 1. Combine the flour, white wine, water, whole egg, and salt. 2. Knead until the dough becomes smooth and firm. 3. Wrap the dough tightly and let it rest until fully relaxed. 4. Roll the dough to 2 mm (0.03 in) thick. 5. Cut the sheet into discs and place them over the corzetto surface. Press firmly so the pattern
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HOW I COOK - Ep. 3 FRESH PASTA 🍝 This is how I turn flour, semolina and eggs into silky smooth, chewy, delicious pasta. You’ll need 175g of fine semolina, 160g of ‘00’ flour and roughly 165g of whole egg, that’s about 4 medium eggs. Next time, I’ll show you how to use this pasta to make my favourite crab tagliolini. Happy cooking 🍝 #HowICook #freshpasta #pasta
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