 | I'm not one who takes no very easily..... |
Actually say no to me and it will generally trigger me to do the exact opposite. So when faced with the desire to make fresh and no pasta machine, I of course persevered regardless.
Working on a ratio of 1 egg per every 100g of flour, I started with 3 eggs and 300g flour.
Having seen Jamie Oliver do it a hundred times on tele, I went for the rustic method and beat the eggs into the flour on the kitchen bench
Having seen Jamie Oliver do it a hundred times on tele, I went for the rustic method and beat the eggs into the flour on the kitchen bench
I found the dough still quite dry (very cheap flour) so added a extra yolk. You want the dough to be just coming together and then give it a good knead for 5 minutes until it is smooth and elastic.
Wrap in cling film and rest for 30 min in the fridge.
Wrap in cling film and rest for 30 min in the fridge.
Once rested, roll the dough out on a flour surface. I learnt at pottery class to always roll in one long stroke - it keeps the dough even.
For pasta you want it quite thin, I found lots of stretching and rolling did the trick.
Once at desired thickness, roll up the dough and slice into noodles
For pasta you want it quite thin, I found lots of stretching and rolling did the trick.
Once at desired thickness, roll up the dough and slice into noodles
Cook your pasta in boiling salted water for about 2-4 min or until it floats ( mine was quite thick so it took a little longer)
I served my fresh pasta with roasted pumpkin garlic, parsley and olive oil. Totally worth the effort.
Tell me what food experiences are worth a little extra effort?
I served my fresh pasta with roasted pumpkin garlic, parsley and olive oil. Totally worth the effort.
Tell me what food experiences are worth a little extra effort?
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