The necessary products
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle.
Beat the eggs and water with a fork and mix thoroughly with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
Set the adjustment knob of the machine to 0. Feed a ball of dough through the rollers and turn the crank clockwise. Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers again for 5-6 times until the pasta sheet is long and regular in shape. Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and so on until the 4 position is reached. Cut the pasta sheet crosswise, into pieces about 25cm long and dust them lightly with flour.
Insert the crank in the accessory. Pass the pasta sheet through the rollers and collect the freshly cut vermicelli with the Tacapasta stick. Lay them to dry on Tacapasta.
The pasta dries in about 1-2 hours and can then be stored in suitable kitchen containers.
Vermicelli can be eaten fresh, dried or frozen. We recommend eating them dried for a perfect result.