FERMENTED PASTA

STEPS

1. 1Pour the two kinds of flour into a bowl and add the salt, the olive oil, and the active starter. Mix with a wooden spoon.
2. 2Add the two eggs and start mixing and kneading the dough by hand so that you can collect it into a ball. Depending on the degree of absorption of the flours, it might be necessary to adjust the consistency of the dough with a little bit of water. If, on the other hand, the dough seems too soft, add a little bit of flour to obtain a consistency that is firm but not too dry. You also don't want the dough to be sticky.
3. 3Roll the dough and cover it with plastic wrap. Put it in the refrigerator for a few hours, ideally overnight.
4. 4The next day, using a rolling pin, roll the dough out into a ribbon on a floured work surface. Put the dough through the pasta roller a first time, then fold the dough back onto itself and put it through the roller a second time, making sure to flour the roller each time. The third time, use a particular shape, such as the tagliatelle cutter, for example. As you finish cutting the pieces of pasta, lay them out to dry on a pasta drying rack or on a tray covered with a dry, lightly floured cloth.

   If you don't have a pasta roller, you can carry out these steps with a rolling pin, using the rolling pin to flatten the pasta folded over on itself. Then cut the strips of tagliatelle with a knife.

   Cook the pasta in salted boiling water for a few minutes before draining and then tasting.