Difficulty:  Easy

Makes:  about 90


75 ml warm water

150 g plain flour, plus extra for dusting

1 teaspoon olive oil

1 tablespoon chopped rosemary

½ teaspoon salt

1 teaspoon instant dry yeast


metric measuring jug, spoons & scales

mixing bowls – 1 small, 2 large

mixing spoon


pasta machine

clean tea towel

baking tray

baking paper

oven mitts

What to do

  • Set the oven to 180oC.
  • Tip your dough onto a floured surface and divide into 2 pieces. Dust well with flour and press into a flat disk.
  • Run the dough through the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time.
  • Using the pasta cutter wheels, cut thin (1cm) strips of dough and place on the baking sheets so they do not touch.
  • Brush with a little oil and sprinkle with salt.
  • Bake for about 20 to 25 minutes or until golden brown.
  • Cool and store in an airtight container.

Make the dough for the next class.

  • Finely chop the rosemary with the mezzaluna.
  • Combine all the ingredients in a large bowl and stir to form a heavy dough.
  • Sprinkle flour on a clean, dry surface. Pat some flour onto your hands and sprinkle some flour on the dough in the bowl.
  • Tip out the dough and gather the dough into a ball.
  • Knead the dough 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
  • Knead the dough another 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
  • Lightly oil a large bowl and put the dough inside.
  • Cover the bowl with a clean tea towel and leave it for at least 30 minutes in a comfortably warm place (not too hot).



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