Revision as of 19:09, 15 May 2021

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Home made pasta

Ingredients

• 200g 00 pasta and pizza flour
• 2 medium eggs
• 1.25ml salt
• water only if necessay

Directions

Mix all ingredients in the mixer with a dough hook until a complete dough is formed.

Knead together until smoothish. Place into fridge for 20mins.

Roll out to 4mm so can be feed through the rollers.

Roll once on "No 0" setting - the thickest.

On the slowest setting, roll through so that the pasta can be joined into a circle. Wind through going from setting 0 to setting 6 on the roller.

Now feed through the "spaghetti" cutter and hang to dry before cooking.

"Fresh pasta" needs only 2 or so to cook. It doesn't need salt to cook al dente and do not add oil until after cooking, if there s

Take out, fold and re-roll. Once at See Raymond Blanc making spaghetti vongole from 5mins onwards.

Also see Disaster chef 2016.

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