fresh egg pasta
A time consuming, but always worthwhile process, when time allows the process of making fresh pasta can be both relaxing and rewarding. Especially good when making filled ravioli – recipes coming soon….
To me, a pasta machine is essential, a rolling pin just doesn’t do it.
If you like this, then try these...
chilli beef on November 26th, 2006
The mexican classic with no minced meat and no kidney beans.
crab apple and sloe jelly glazed ham on December 28th, 2006
I stuck to my usual method for cooking my ham on Christmas...
mushroom risotto on April 6th, 2007
Whilst this recipe uses mushrooms, you can use many vegetables as this...
egg pasta
Makes 450g of fresh pasta - feeds 4 to 8.
- 300g 00 durum wheat flour
- 3 whole medium sized eggs
- pinch of salt
Ideally, you should work on a marble work-surface.
Sieve the flour onto the work-surface; forming a small volcano.
Break the eggs into the caldera (crater) of volcano.
Using your fingers, incorporate the eggs into the flour.
Add extra flour if the mixture is too sloppy - you want a firm, not dry dough.
Prepare your hands and work-surface, ensure a sprinkling of flour and absence of sticky debris.
Knead the dough for upto 15 minutes until you achieve a smooth and elastic consistency.
Wrap the dough in cling film and allow it to rest for 15 minutes.
Now you need to roll - either by hand or using a pasta making machine. Either way roll and fold and roll until you get a smooth consistent texture of the required width and shape.
Tags: pasta
