Water (lukewarm) 1250ml (125% of flour), Salt 20 grams (2% of flour), yeast 25 grams (2.5% of flour).
spiral pasta machine: 6 minutes at speed level 1 and 16 minutes at speed level 2, final temperature 30/32 °C. Knead all the ingredients except of salt which has to be added at the end of this phase. The pastry will have to be smooth and homogeneous. Let it stand for around 45 minutes, and then cut it in your favorite sizing (we advise 75/100 gram pieces) and shape it. Bake at 180°C for 20-22 minutes. Realized with collaboration of Panificio Baccio Sebastiano, via Pietro Maroncelli 25, Avola (SR)