Hand Made Pasta

If you don’t already have one, I highly suggest that you get yourself a pasta maker. There is just something about freshly home made pasta. Not only the taste, but the whole experience. It’s amazing for ravioli, lasagne, or to make your own tagliatelle or ANYTHING really! Its just such a great skill to know! I must say that I have not yet experimented with many pasta recipes. I took this recipe from Jamie Oliver and it worked so well that I have just always stuck to it.  Its not hard. It does take a little bit of practice though 🙂  If you follow this recipe and these steps, you can’t really go wrong.

The recipe:

250g Strong Flour (like 00)

250g Semolina Flour

3 large free range eggs

8 egg yolks

(serves 4)

– Place both flours on a clean surface. Make a well in the centre and add the eggs and yolks.  With a fork, break up the eggs as you bring in the flour slowly from the inside. Be careful not to break through the ‘wall if the well’ until you have a decent amount incorporated and the mixture is thickening up a bit.

well

– When you have enough dough that you can work with you can use your hands. It will be all crumbly and weird at first. Now is where you’d wished you’d worked your arms more at your last gym session….

pasta4

– knead, and knead and knead and knead until it is WELL worked. when it becomes a bit shiny, wrap the whole ball of dough in glad wrap and place in the fridge for at least half an hour.

pasta5

-Divide your ball of pasta into four pieces and keep covered.

pasta6

– Working with one ball at a time, flatten out with your hand and run through the thickest setting on the machine.

– Fold in half and repeat this process several times, to give you perfect textured pasta.  Dust the sheet of pasta on both sides with flour before running it throught the settings – I usually repeat this 4 or 5 times, dusting and moving the setting in each time until I hae the desired thickness (normally about 1-2mm thick, depending on the type of pasta I am making).

–  It does take practice, but once you’ve cracked it, you’ll be knocking up pasta like no one’sbusiness.  It will stay fresh in the fridge for half a day or it can be dried and stored in airtight containers.

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