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Step 1
Reserve a couple of tablespoons of flour. Tip the remaining semolina flour onto the work surface and make a well in the middle.
Step 2
Break eggs into the well in the flour
Step 3
Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of semolina flour from around the edges and incorporate it into the eggs.
Step 4
Keep working more semolina flour into the dough. A pastry scraper is useful or just use your hands.
Step 5
Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.
Step 6
If the pasta dough is too dry, knead in a little water one teaspoon at a time. If the pasta dough is to wet, knead in a little flour to adjust.
Step 7
Knead the dough for 8-10 minutes until it is smooth. You’ll feel the change in the dough.
Step 8
Wrap the dough in plastic wrap and allow it to rest for 20-30 minutes.
Step 9
Cut off a small piece of dough and keep the remaining dough covered.
Step 10
Adjust the pasta machine rollers at the widest setting.
Step 11
Press the portion of dough flat into a thick rectangle and dust lightly with semolina flour. Guide through the rollers.
Step 12
Fold into half and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. Dust lightly with semolina as needed.
Step 13
When the dough is smooth and has been folded a few times, start to reduce the settings of the rollers one setting at a time. For tonnarelli the pasta should be quite thick - a little under ⅛ inch or 2-3 mm. On my Imperia pasta machine I used setting #3.
Step 14
Set aside on floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.
Step 15
Select the cutter attachment which will cut the pasta as wide as it is thick.
Step 16
Guide the pasta sheets through the cutter.
Step 17
Gather up the tonnarelli and spread out onto a floured cloth.
Step 18
Repeat with remaining pasta sheets.
Step 19
Bring a large pot of water to the boil.
Step 20
When boiling, add two or three tablespoons of salt.
Step 21
Put the tonnarelli into the boiling water and stir to make sure nothing sticks.
Step 22
Cook the tonnarelli for 4-5 minutes or until tender but still firm. Check by tasting.
Step 23
Drain well and mix with desired sauce.