Fresh pasta recipe
Go the extra mile for a traditional Italian meal and make your very own fresh pasta dough. Our basic recipe can be employed to make any fashion or shape
Nutrition and added info
Nutrition: per serving
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Put the flour in a meals processor with of your egg mixture and a pinch of salt. Blitz to huge crumbs – they ought to come collectively to kind a dough when squeezed (if it feels a minor dry gradually add a bit far more egg). Tip the dough onto a lightly floured surface, knead for 1 min or right up until wonderful and smooth – don’t fear if it’s very company as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
Reduce away of the dough (hold the rest covered with cling movie) and feed it by means of the widest setting on your pasta machine. (If you don’t have a machine, use a hefty rolling pin to roll the dough as thinly as attainable.) Then fold into 3, give the dough a quarter turn and feed by way of the pasta machine once again. Repeat this method after far more then carry on to pass the dough by way of the machine, progressively narrowing the rollers, one particular notch at a time, till you have a smooth sheet of pasta. On the narrowest setting, feed the sheet by way of twice.
Minimize as required to use for filled pastas like tortellini, or lower into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be sufficient time.) Shop in a sealed container in the fridge and use inside a couple of days, or freeze for one month.