By In The Kitchen With Stefano Faita


1 1/2 cups durum wheat semolina flour (super fine)
1 1/2 cups all-purpose flour
4 large eggs
2 tbsp. olive oil
1 to 2 tbsp. water, if needed


Combine flours together. Mound on work surface and form a well in the centre. Add eggs and oil into the well. Using a fork or your fingertips, combine flour mixture with the eggs and oil. When the dough starts to come together and looks shaggy, start kneading. Knead, adding water if dry, until smooth and elastic, about 5 to 10 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.

Yield: 6 to 8 servings.

in the kitchen with stefano faita veal bolognese sauce in a pot and wooden spoonin the kitchen with stefano faita fruit and nut muesli in a bowl with toasted coconut as garnish