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Use only the egg yolks and set aside
On a table, add the wheat, semolina, saffron, salt and the egg yolks that were reserved and mix all the ingredients until the dough is smooth.
Once the dough is ready, put it in a plastic bag and keep it in the fridge for 30 minutes.
After the dough rests, roll out the dough in a cylinder or with a roller until it is very thin.
Once the dough is very thin, cut the dough and put it to cook for a minute and a half and put it in an aluminum bowl with ice to stop cooking.
This way it will be cooked and the pasta that has been cooked will be interspersed with plastic so the pasta will not stick
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