Ingredients
serves 4
- 300 g Blend protein flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- pinch of fine sea salt
- semolina, for dusting
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Mound the flour on a board, make a well, and crack in the eggs. Add the oil and salt.
- 2
Beat the eggs with a fork, gradually pulling in flour until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic.
- 3
Wrap and rest 30 minutes at room temperature.
- 4
Divide into four. Roll each piece through a pasta machine, going one setting thinner each pass, to the second-thinnest setting.
- 5
Dust with flour, fold loosely, and cut into ribbons. Toss with semolina and shape into loose nests.
- 6
Cook in well-salted boiling water for 90 seconds, then toss straight into your sauce.
Baker’s tipDry the nests for 15 minutes before cooking so the ribbons hold their shape.
