![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5WEJDLTR6oA_3lr496scQIs6YM6RvJVSG3MCdqO3j2EeZ_ltpqkAmBnD95rlrpXhCHPfyxfKuLZj_nnnhls_84LNtCEzFJrObwqjimQX897B6m5Z3x5VpmRGeQbFMNi7FcCMbx0gtWgE9NOnjoWYlpu1TSVBRpEr-odXxCW1jX04r3fm_jbz2njd6wWh/w400-h400/20230923_181458.jpg)
I started the 18-Hour Bread yesterday morning before leaving for work. Click here for the recipe on Food and Wine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXZYQ-2pK58EAv9pnrwTjnlG-xkPpNpRoEI9mLq8j8Wz9B7C0X8Q2XA5sHpZvlSSLeqrOF1WyAfoBjuCTqW9ls82_8TX4wEEOgo56yusnP4VRl2droIt2DRxG7q-iT72QCV6nHB2DW1El8YvF0IjGazFYr_jxI4FQQuWJPTXz-7aQ9qg1HFYOSuL8yQp5/w400-h400/20230923_140845.jpg)
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Ingredients-
1 1/2 cups all-purpose flour, plus more for work surfaces
1 1/2 cups semolina flour
pinch salt
4 large eggs
1 tablespoon olive oil
2 tablespoons water, plus more as needed
Method-
Combine the flour and salt in a bowl or on a work surface, creating a well in the center.
Crack the eggs into the well.
Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.
Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogeneous.
Divide the dough into four portions and cover with a damp towel.
Let rest for 20 minutes.
At this point, proceed with thinning and cutting as desired, depending on the equipment available.
To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.
Drain well and serve immediately.
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