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Homemade Corn Linguine – Fresh Pasta with Semolina and Corn Flour
Homemade corn linguine is a rustic and flavorful variation on classic fresh pasta, perfect for those who want a fuller texture and a slightly more intense flavor.
The dough combines re-milled durum wheat semolina flour and corn flour, creating a pasta with an interesting texture and a warm, natural color. Eggs, together with oil, water, and a pinch of salt, guarantee a balanced, elastic, and easy-to-work dough.
These artisanal linguine are ideal for both land and sea sauces and represent an original way to vary the classic homemade pasta, maintaining simplicity of execution and great satisfaction on the plate.
Corn Linguine
- 2 scoops of re-milled wheat semolina flour
- 1 scoop of corn flour
- 2 eggs (110ml (approximately)
- 10 ml oil
- 80 ml water
- A pinch of salt
Posted in: Pasta
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