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Ingredientes
- egg pasta
- 1 lb semolina
- 4 whl Large eggs
- 1 x egg yolk
- 1 Tbsp. water, - if needed spinach pasta
- 1 lb semolina
- 2 whl Large eggs
- 1 x egg yolk
- 4 ounce raw spinach puree
- 1 Tbsp. water, - if needed tomato pasta
- 1 lb semolina
- 3 x egg yolk
- 6 Tbsp. tomato paste
- 1 Tbsp. water, - if needed saffron pasta
- 1 lb semolina
- 3 whl Large eggs
- 1 x egg yolk
- 2 ounce saffron essence, - made with 1 tbsp saffron and 1 c water reduced down to
- 2 ounce in volume and chilled black pasta
- 1 lb semolina
- 3 whl Large eggs
- 1 x egg yolk
- 2 ounce squid ink
- 1 Tbsp. water, - if needed Preparation Time: Place all ingredients in a
Direcciones
- Food processor and run till semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pcs; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 min; flatten each ball as it is worked and run through the largest opening of the pasta machine; mix in thirds and run through pasta machine again, turning 90F; continue this kneading process till dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat until pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pcs and cut into strands; cover if using soon or possibly put in freezer on shallow pans sprinkled with corn meal; when frzn, transfer to ziplock bags...
- Note: Don't Add in SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!!
