Fresh egg pasta
300g "00" flour (or flour suitable for pasta making)
3 whole eggs
Whizz the flour in the food processor to work some air into it. Beat the eggs together and add about two-thirds of the mixture. Continue adding egg until you have a sticky breadcrumb texture. It may take more egg, or it may be less – it depends on the moisture in the atmosphere and in the flour. Mould the crumbs into a ball of dough and knead in your hands until it is all consistent and smooth. Wrap in clingfilm and leave for about 30 minutes. This helps the gluten to develop so that the dough is much more stretchy when you come to run it through the pasta machine. When it is ready, divide the dough into four and work with one quarter. Wrap the other pieces back in the clingfilm as you don't want it to dry out.
Run the pasta though the machine on progressively smaller settings to stretch it thin. I also tested out some other attachments which cut the pasta into taglietelli or linguini. It's supposed to be thin enough to read a newspaper through (or as the Italians say, thin enough to read a love letter through!).
I also made ravioli with a cheese and rosemary filling:
To store the pasta, toss it in bags with semolina (to keep the strands separate) and freeze for up to one month.
This is bril Jess! Love it! xo Linds
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