• Check-In
  • Check-Out
  • Adults
    • 1
    • 2
    • 3
    • 4
    • 5
  • Book Now
Book Now Search

From dough to noodle!

Every German eats about 8kg of noodles a year - but very few of them have ever made them themselves.
But that's exactly what our apprentices can do now:
Our trainee, Manuel Serrano Hohmann, explains:
First knead 300g Semola in a bowl with the eggs and the olive oil. As soon as the dough is a firm mass, dust a work surface with flour and knead the dough well with the ball of the thumb for at least 5 minutes.
The kneading and hand heat activate the gluten protein 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 press it flat with the palm of your hand.
Now use the pasta machine to roll out the dough thinly on the first step. Fold the dough inwards from time to time so that it is long and not wide.
Gradually reduce the size of the step to level six.
Once the dough has the right thickness, roll it through the top of the spaghetti.
Finally, dust the pasta with flour.
Our trainees obviously had a lot of fun making and preparing the pasta. Of course the tasting could not be missing.
"With a lot of fun and commitment, tasty noodles in different variations were created, which were of course tasted immediately afterwards.