Macaroni with Resting Dough – Perfect Fresh Pasta

Macaroni with dough resting time represents a small but essential upgrade in the preparation of fresh homemade pasta. The short resting time allows the remilled durum wheat semolina to hydrate evenly, improving the pasta's structure and extrusion quality.

Adding a tablespoon of extra virgin olive oil helps make the dough more workable and the surface of the macaroni smoother and more even. This technique is particularly appreciated by those who use a fresh pasta machine, as it helps to obtain more defined and consistent shapes.

A simple yet clever recipe, ideal for those who want to take their homemade pasta to the next level with a simple yet highly effective gesture.

? Macaroni with Dough Rest

? Ingredients

• 300 g remilled durum wheat semolina

• 110 ml water

• 1 tablespoon extra virgin olive oil olive

?‍? Procedure

1. Insert the re-milled semolina into the machine or bowl.

2. Add water and the tablespoon of extra virgin olive oil.

3. Knead until the mixture is well-distributed and grainy.

4. Let the dough rest for about 10–15 minutes: this step improves the hydration of the semolina and the quality of the extrusion.

5. Then proceed with the extrusion of the macaroni using the desired die.

6. Cook the pasta in salted water until al dente.

<p style="margin-top:10px;font-size:13px;color:#555;"><em>Recipe by Tiziana Marangon</em></p>