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Recipe of: © Monsieur Cuisine

Pasta dough

MC plus
4 portions
Ready in: 1:45 h
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 220 g wheat flour
  • 180 g semolina
  • 1 tsp salt
  • 3 tbsp olive oil


  • flour, for dusting the work surface


Per portion:

  • calorific value
    1859 kj / 444 kcal
  • protein: 11 g
  • carbohydrates: 72 g
  • fat: 10 g
Preparation time
30 min.
Ready in
1:45 h
  1. Place the flour, semolina, salt, oil and 170 ml water in the blender jug and mix using the knead button/2 minutes. Transfer the crumbly dough onto a board and continue to knead by hand until it forms a firm, smooth dough. Cover with plastic wrap and leave to rest for 1 hour.
  2. Using a rolling pin, roll out the pasta dough into a very thin sheet. If it begins to feel sticky, sprinkle with a little semolina or flour.
  3. Roll the pasta into the desired shape or feed it through a pasta machine and create pasta shapes. Tagliatelle or ribbon pasta, for example, can be made simply by cutting the pasta into strips approx. 1.5 cm wide. Cook the pasta in boiling, salted water until just firm to the bite, then drain and serve.


Bon appétit with Monsieur Cuisine

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