Semolina and wholemeal maltagliati

Knead by hand or faster in a mixer. I put both flours and salt in the mixer bowl.I add vinegar.I add egg whites.I fit the dough hook and gradually add water while kneading.Knead until elastic.I turn onto the work surface and knead a few minutes, adding flour if needed so it is not sticky.I wrap a ball in cling film and rest at least half an hour.I cut pieces, flatten, dust with semolina and pass repeatedly through widest pasta rollers.I dust generously with semolina.I narrow rollers until thin but not too thin. I dry floured sheets slightly and cut irregular diamonds with a smooth pastry wheel. Maltagliati means badly cut, so perfection is unnecessary.Boil in salted water; cooking is very quick.The next post gives the complete recipe with a simple, quick, delicious sauce.