Ingredients
- 250 g plain white flour
- 1 ½ tbsp tapioca flour
- 125 g water
- ½ tbsp salt
Method
- Put flour, tapioca flour and salt in a food processor. Start the machine and dilute gently with the water. Make sure everything is mixed well.
- Empty it out on the bench, knead it together and wrap in cling film. Let rest in the fridge for an hour before rolling it out on a pasta machine or by hand.
- First roll down to 4 mm, then fold the dough into 3 layers. Then roll out to 3-3.5 mm before throwing some tapioca camel on top, rolling up and cutting with a knife.
- Put on a large pot of water. Cook for 2 min. Cool in cold running water or straight into the sauce. Cook for another 3 minutes in the sauce.
