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Corn dough for Italian Papardelle.
Preparation time 20 minutes
INGREDIENTS .. 4 pers
- 1 cup flour of durum wheat
- 1 little canne corn
- 2 tbsp fine cornmeal
- 3 yolks
- 1 egg
- 1 tbsp olive oil
- pinch of salt
PREPARATION
Puree the corn. Press the puree through a sieve. Knead the flour with the corn flour, egg yolks, egg, 1 tablespoon oil, a pinch of salt and mix the corn puree little by little through the dough. Add all 50 ml of water and kneading edit everything into a dough. Let the dough rest for about 30 minutes in the refrigerator.
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