280 g of wheat flour
120 g of whole grain semolina
4 eggs
280 g of wheat flour
120 g of whole grain semolina
4 eggs
Form a volcano shape with the flours
In it, crack the eggs and beat them lightly with a fork while mixing with flour and kneading until you get a homogeneous dough
To make colored masses, beat the eggs with food coloring in a blender
Roll out the dough with a rolling pin or suitable machine, cut it to the desired shape, and place the pieces on a clean cloth
Usage must be immediate
Before being worked, the dough can be stored in the refrigerator, inside a plastic bag for 2 or 3 days.
