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Rockin & Rollin - Pasta by hand

11/11/2012

4 Comments

 
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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.
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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
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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.
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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
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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?
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4 Comments
Sarah
13/11/2012 11:17:12 am

Wish I was there to enjoy this with you Gals! Thinking of you as we head into Turkey day soon in the USA! Wish you could be here!

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corrie@lambnco
15/11/2012 10:22:01 am

Wish we could be there - a proper Thanks Giving dinner is on the bucket list

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Lorraine @ Not Quite Nigella link
14/11/2012 10:51:00 am

Hehe I'm the same, if someone says no, then I want to do it more! :D Your pasta looks perfect!

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corrie@lambnco
15/11/2012 10:22:44 am

Ha! Thank you

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