Hideously Expensive and Rich Pasta Dough

Preparation info

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

To quote Gary Rhodes, this is the business.


  • 250 g type 00 flour
  • 250 g semola dura (hard fine semolina)
  • 400


Proceed as for the previous pasta. This is much harder to work and knead, but the finished product is well worth the labour and considerable expense. This dough keeps longer than the previous recipe, up to overnight.