1. Put the ingredients in the food processor and mix until you get a cohesive mixture, that’s soft and just a little sticky – about 45 sec.

2. Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 min to 4 hours.

3. Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their widest position).

4. Seal the dough’s tapered ends together by pressing and feed it again through the rollers, still set in the widest position (remember to keep the seal at the top).

5. Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and keep passing the dough twice through each setting until you get almost transparent consistency.

Meat for takos

Ingredients

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