Dough recipe for homemade sorrentinos

In Argentina, Sundays are known as pasta days par excellence. At least that’s how it is in my family, since my grandmother was Italian. The pasta, accompanied by a good homemade sauce when times warrant it, brings the family together.

For all this, this time I will teach you how to make dough for homemade sorrentinos. Later, you can cook it with any of the fillings for classic sorrentinos, such as cheese, ham, vegetables or even nuts. This homemade serpentine dough recipe requires few ingredients and is very easy to make. All that remains is to roll up your sleeves and put your hands in the dough!

Ingredients to make Dough for homemade sorrentinos:

• 500 grams of flour 0000
• 1 dessert spoon of fine salt
• 300 milliliters of drinking water (amount needed)
• 2 eggs
• 1 handful of flour

How to make Dough for homemade sorrentinos:

1. To make the homemade serpentine dough recipe, first gather all the ingredients that you will useto make the serpentine dough.
2. Then, we put the flour in a bowland make a hole in the center.
3. We crack the eggs and put them together with the flour, add the salt and, little by little, add water little by little and mix.
4. The ml of water indicated are indicative, since you have to add the amount that the flour requires.
5. With the help of a spoon, we continue mixing and incorporating the wateruntil it takes the necessary consistency to then knead.
6. The amount of water should be the necessary to get homogeneous serpentine dough, but if you go too far and it is too liquid, you can always correct it by adding more flour.
7. We put a little flour on the counter, put our dough for sorrentinos on it and knead until we obtain a bun that does not stick to our hands.
8. Once we have the bun, we let it rest for 20 minutes. Then, we will cut it into portions and we will begin to stretch the dough for the pasta.
9. Then, the portions are crusheda little by hand, almost making a rectangle.
10. With a pasta machine, we begin to stretch the dough little by little. We start with the number that kneads the thickest and pass the dough twice.
11. Then we pass it through the next number to make it thinner, also twice. We continue like this until we reach the number that makes the dough about half a centimeter thick.
12. If you prefer it thinner, you can stretch it more.
13. Once stretched, sprinkle the flour over the dough and leave it on the counter.
14. We continue with another portion and perform the same procedure.
15. We will do this until we complete the entire mass of homemade sorrentinos.