Egg-free fusilli

Ingredients

• 320 g All purpose flour
• 85 g Semolina flour
• 140 ml Water
• 2 tbsp Olive oil
• 1 tsp Salt, fresh ground

Method

1. In a bowl, combine the flours and salt.
2. Make a well in the centre then pour in the water and olive oil.
3. Start mixing and adding the flour into the centre.
4. Continue adding until flour is incorporated.
5. Once the flour is incorporated, start kneading the dough until it all comes together and until you get a nice and smooth ball.
6. Cut the dough into four pieces and work with one piece at a time, keeping the remaining pieces covered.
7. Use a rolling pin to flatten the dough, then thin it using a hand-crank pasta machine or a rolling pin until it is 0.4mm thick.
8. Trim the dough to 50cm long by 10cm wide.
9. Cut six squares from the dough, then cut the squares using the cutter on a hand-crank pasta machine, or use a knife and cut 0.5cm wide strips.
10. Place the end of a strip of dough over a 16cm long metal skewer and wrap the pasta loosely around the skewer, leaving slightly open spaces as you wrap the dough.
11. Lay the skewers on a clean kitchen towel and allow to set for about 5 to 10 minutes.
12. Then slide the fusilli off the skewers and transfer them onto clean towels.
13. Let them rest 20 minutes before cooking.
14. Meanwhile, heat the water in large pot and bring to a boil; drop in the fusilli and cook for 5 minutes.
15. Drain the pasta and toss with some oil and fresh chopped basil.