Combine the semolina flour, bread flour, and salt in a bowl and stir well to create air pockets.
Add 1 egg. Please first break the egg into a separate dish before adding to the flours. If your egg is less than 65 g, use water to adjust the weight.
Stir in the egg so that it spreads through the powder. At the end of this Step, the powdered ingredients should form 1 cm crumbles.
Gather the crumbly dough together. Knead for about 10 minutes.
Cover the dough with plastic wrap and let it sit in the refrigerator for at least 1 hour. If possible, let it sit for a whole day to mature.
Cut the dough into quarters.
I use a pasta machine to roll out the dough. You can buy a home machine for about 15,000 yen.
My pasta machine has settings from 1 (thick) to 6 (thin). First start on Setting 1.
Roll it out next with Setting 3.
Next, put the dough through the machine at Setting 5.
Roll it out at Setting 6 next.
Fold the dough in half.
Fold it over again. Fold it until width of the dough is thinner than that of the pasta machine.
Turn the dough so that the folded side is vertical and then thin it out some more. The photo shows the dough thinned out at setting 3.
Thin it out through setting 5.
Then put it through again at setting 6. Repeat these Steps 5-6 times.
It will look like this when done. From now, change the thickness to setting 4-6, depending on what type of pasta you will be making, and then cut.
I cut the pasta with the pasta machine. The top plate of pasta is spread out at setting 4 (spaghettini), the bottom plate is a thickness at setting 6 (fettucine).
If making pappardelle pasta (or similar), after thinning it out at setting 6, roll it out even thinner with a rolling pin. Dust it with flour, fold it over, and cut into 1cm wide strips.
Story Behind this Recipe
After many experiments to try to find the perfect combination of seminola and bread flours, this is the result. There is also a recipe that includes olive oil in the dough, but adding the oil messes with the water, so I can't really recommend it. Since this dough isn't dusted with any flour, it's smooth, springy, and very delicious.
The key point is to incorporate air into the powdered ingredients and to mix with the egg until it becomes crumbly. If you feel like the flour hasn't completely been mixed in, add in a small amount of water bit by bit to adjust. But adding water will loosen the dough so make sure to knead it afterwards.