Fresh Pasta

This is where I was going to add an amazingly delicious looking plate of pasta, how ever it was too amazingly delicious and I ate it all.
I turned my batch of 3 dough balls into 7 sheets of lasagne and  2 portions of spaghetti strands suitable for a meal for two.

200g of white flour ( preferably 00)
2 whole eggs.

Measure out and Sieve the flour into a bowl or onto the surface, I used the bowl on scales to make sure it was the exact measurements.

Add 1 pinch of salt and make a well in the centre of your flour. Crack the eggs into the well and burst them.Mix the eggs into the flour slowly to fully incorporate it.

At this point the mix will look too dry, but keep working it until it comes together. Unlike mine that crumbled really badly.

Sometimes the eggs are too small, if they don’t for the dough smoothly, add half a tsp of water.(left)

Now, the dough should be fully formed it just needs to be worked to create a smooth dough, it will be tough feeing but still spring back. Like a bread dough. I have added oil to my surface as flour will dry the mix out again, however this is not mentioned in the recipe so the choice is yours i’ve used 1tsp, i recommend half of this amount.(Right)

The oil has been kneaded into the dough for 3-4 mins. The dough is now smooth and springy to the touch.(left)

Wrap the dough in cling film and chill for 30 mins- 1 hour. (right)

I advise splitting the dough in 3 portions before you chill it.So it is ready for rolling ( or machining) i then turned them into sausage shapes so they can thread through the machine easily.

Flour your surface well, you may need to do this two or three times. Either use a rolling pin and roll it out to 3mm for sheets or spaghetti strands.

Machine users

If you have a machine then this is for you, it is much simpler to use then to make by hand.
Keep the dough in the centre of the machine and flour well and when the dough is pushed through it will become stickier.

This is level one and one roll through, you should roll the dough through each setting twice as to not over stretch the pasta.

Once the pasta gets longer stick it together so you have one long loop and make it thinner and thinner.

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