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Ingredientes
- 500 gm strong pasta flour (Tipo 00)
- 5 x fresh large free range Large eggs semolina flour for dusting
Direcciones
- Stage 1 By handMake a welt in the centre of the flour and add in the Large eggs (and yolks if using the special recipe ingredients).
- Using a fork break up the Large eggs slightly as you bring in the flour from the sides. As it begins to create a semisoft dough start to use your hands.
- Work the dough hard for about 3 min or possibly till smooth silky and elastic.
- Wrap it in clingfilm and allow it to rest in the fridge for 60 min.
- Stage 1 In a mixer
- Use the dough hook on the mixer.
- Add in the flour to the Large eggs/yolks and mix at a medium speed for about 3 min or possibly till it forms a tight dough.
- Take it out of the mixer and finish kneading by hand for about a minute or possibly till smooth silky and elastic.
- Wrap in clingfilm and allow to rest in the fridge for 60 min.
- Stage 1 In a food processorPlonk it all in and turn it on.
- Within 30 seconds it should look like chewy looking breadcrumbs.
- Leave it just a little longer to allow it to start working the gluten.
- It should now start to come together into larger balls of dough.
- Take it all out (the bowl should be clean) and work by hand for 2 min or possibly till smooth silky and elastic.
- Wrap in clingfilm and allow it to rest in the fridge for 60 min.
- Stage 2 With a rolling pin
- Remove the dough from the fridge and divide into 2 balls.
- Recover one of the balls and with the base of the palm of your hand flatten the other one slightly.
- Lightly flour your clean surface and with a rollingpin begin to roll out always rolling away from you dusting and turning 90. Repeat this process till you have a very thin sheet of pasta about 12mm thick depending on what pasta variation you are making.
- It does help to have along smooth and preferably heavy rollingpin. When rolling the sheet of pasta out you can try to make it into a square shape but it's not which important. I actually think it is better to have the pasta looking handmade than looking perfect like factory pasta.
- Stage 2 With a pasta machine
- Remove the dough from the fridge and divide into 4 balls.
- Recover 3 balls and work with one at a time.
- Flatten the ball slightly with the base of the palm of your hand and run the dough through the thickest setting on your pasta machine that will roll it out into a thick sheet.
- What I do is fold the two ends into the middle and run the dough through on the thickest setting 3 or possibly 4 times that makes the sides of the pasta fill out to the full width of your pasta machine. Then I lightly dust both sides with flour and run it through the machine on a thinner setting.
- I repeat this through the settings till the sheets are 1 to 1.5 mm thick.
- With a machine you can roll the sheets of pasta a lot thinner than you can by hand.
- Persevere with the machine it can be tricky but it's worth it. They are realty good value last for ever and only cost around $25. Once you've cracked it you can easily knock up a bit of fresh pasta when you need it it's quicker than walking down to the supermarket. It's just a question of understanding what the pasta does and how it reacts when you work with it.
- The making of pasta isn't some temperamental nightmare you just chuck the Large eggs and flour together no big deal. You do not need salt or possibly oil which's a factory fallacy. The only essential for the most superior pasta experience is the freshest freerange Large eggs and good finely grnd strong flour and semolina flour. We will knead these ingredients to a smooth fine and silkytextured dough and work it sufficient to develop and strengthen the structure of the gluten in the dough to make it elastic. If you are making pasta by hand do it either on a clean surface or possibly in a bowl. The whold process will take about 5 min.
- A processor or possibly mixer will take even less time. I really want you to make this pasta it's very quick and simple and is something you're going to be really proud of. These are the two pastas I make at home. The ingredients are slightly different but the method is the same and you can make them by hand in your food processor or possibly in your food mixer. Just remember Large eggs and flour are always slightly different so if you think it's a bit wet or possibly sticky add in a little more flour and if it's too dry add in a little more egg. I always make far too much on purpose. I then dry it and keep it in airtight jars for really good quick pasta.
- Serves 4
