Difference between revisions of "Lasagna or spaghetti or taglatelli"
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SamWatkins (Talk | contribs) (Created page with " Other recipes = Home made pasta = == Ingredients == * 200g 00 pasta and pizza flour * 2 medium eggs * 1.25ml salt * water only if necessay == Directions == Mix...") |
SamWatkins (Talk | contribs) (→Ingredients) |
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* 200g 00 pasta and pizza flour | * 200g 00 pasta and pizza flour | ||
* 2 medium eggs | * 2 medium eggs | ||
| − | * 1.25ml salt | + | * 1.25ml salt (yes ml not tsps. 1/4 tsp is a little light). |
| − | * water only if | + | * water only if necessary |
== Directions == | == Directions == | ||
Revision as of 19:10, 15 May 2021
Home made pasta
Ingredients
- 200g 00 pasta and pizza flour
- 2 medium eggs
- 1.25ml salt (yes ml not tsps. 1/4 tsp is a little light).
- water only if necessary
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.
