Amarissa Scelsi, Sous Chef
P.S. Restaurant
Amarissa Scelsi, Sous Chef
P.S. Restaurant
1 ¾ Cup Semolina Durum Flour
1 Whole Egg
6 Egg Yolks
1 ½ Tbsp. Oil
1 Tbsp. Milk/ or Water
1 Pinch Kosher Salt
* If mixture is to dry you can add a dash of milk or water
* If mixture is to wet add a few pinches of flour
Rolling Out The Dough: