Ingredients for 4 people
- 200g of flour
- 200 g of semola
- 1 egg
- a bunch of parsley chopped
- a lemon grated
- 150 g of water.
Combine the two kind of flour on a work surface and make a mound a crater in the center. Then put the egg, a pinch of salt, parsley and lemon rind.
Begin to knead, gradually adding water. Once obtained a homogeneous dough, let rest for about 30 minutes at room temperature.
If you have a pasta machine, you must know that scialtiello pasta has twice the thickness of a normal noodle and length practically half of a noodle.
If you do not have the pasta machine get a rolling pin. Roll out small pieces of pasta creating rectangles with base 7/8 cm and a height of 20/30 cm. The thickness should be about 3/4 inches. Then get a wheel and cut the dough into strips no longer than about 8 mm.