ingredients
- 600 grams of re-milled durum wheat semolina (simply called durum wheat flour)
- 12 grams of brewer's yeast
- 400 ml of water
- 15 grams of salt up
Preparation
melt your yeast in a couple of tablespoons of warm water, then knead it with flour, making sure at the end of the preparation, to rest your dough for at least half an hour, the time necessary for it to swell in enough way.
Then place your flour on a pastry board, taking care to create the classic "fountain", so that in the middle you can add the yeast and then gradually the water, then proceed with the dough. After making sure that the yeast has been mixed well, you can add salt (in this way, the two ingredients will not come into contact) and proceed mixing again for half an hour.
At this point, let your dough rise for about three hours, after which, resume kneading quickly, so as to stop leavening, and then let it rest for about ten minutes: in this way, you will have less difficulty in spreading the your pasta.
Have your loaf take a rectangular shape, then roll it up on itself, then place it inside a dripping pan with baking paper and a little flour. Make three or four diagonal cuts on your pasta, then spread the flour abundantly, and let your dough rest for half an hour on your dripping pan.
So here we are at the final stage of our recipe: bake your dough, for about 30-40 minutes, at 220 degrees.
the original recipe includes a wood-burning oven but do not worry!