From dough to pasta!

Every German eats around 8 kg of pasta a year –

… but very few have ever made pasta themselves.

But that is exactly what our trainees can now do:

Our trainee, Manuel Serrano Hohmann, explains:

• First knead 300 g of semola well in a bowl with the eggs and olive oil. Once the dough is a firm mass, dust a work surface with flour and knead the dough well with the heel of your hand for at least 5 minutes.
• The kneading and the warmth of your hands activate the gluten in the flour, forming an elastic “framework” that holds the dough together. Now wrap the dough in cling film and let it rest for 30 minutes.
• Meanwhile, set up the pasta machine and prepare a tray or plate for the finished spaghetti.
• After the dough has rested, take a third of the dough and flatten it slightly with the heel of your hand.
• Now roll out the dough thinly using the pasta machine on the first level. Fold the dough inwards from time to time so that it expands in length and not in width.
• Gradually reduce the level until you reach level six.
• As soon as the dough is the right thickness, roll it through the spaghetti attachment.
• Finally, dust the pasta with flour.

It was obvious that our trainees had a lot of fun with the production and preparation. Of course, the tasting was not to be missed either.

“With a lot of fun and commitment, delicious pasta in different variations was created, which of course was tasted afterwards.”