Typical Italian food: Tajarin

Tajarin

100 grams / 3.5 ounces Flour 00

150 grams  / 5.2 ounces Durum wheat Flour 

1 full eggs

4 egg yolks

Evo oil, Salt

Measure out the flour and place on a wooden surface, making a whole in the middle of the flour.  Like a volcano! Add the 1 full eggs and 4 yolks to the center of the flour.  With you fingers gently break the yolks and add flour from the volcano a little bit at a time until it forms a dough.

Let the dough rest in plastic wrap in the fridge for about 30 minutes. 

Cut the dough in half and with one half start to roll out with a rolling pin on the wooden surface.  Rotating between rolling either side and adding a little flour to help dry out the pasta.  You will know the pasta is ready to cut when it is so thin you can see through it.  Once the pasta is ready roll up on the rolling pin, gently slide off the pin and cut into Tajarin!