Ingredients

• 2 3/4 pounds [1.25 kg] semolina flour
• 12 ounces [340 g] buckwheat flour
• 10 1/2 ounces [300 g] egg whites
• 13 fluid ounces [368mL] water

Directions

1. In a mixer, combine the ingredients with a dough hook.* The dough should appear moist and mealy, and it should not form a ball until pressed together by hand. If necessary, adjust the consistency with more water or flour.

2. Press the dough into a ball and wrap tightly with plastic. Allow the dough to rest under refrigeration for 1 hour before rolling and cutting.

3. To roll out the dough, pass small 1⁄2-pound [225-g] pieces through the widest setting of a pasta machine. Fold the dough into thirds and repeat 2 more times, trying to achieve a rectangular shape. Pass the dough through successively smaller settings until the desired thickness is reached. Cut into spaghetti or other shapes.

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