Pasta dough recipe

Fresh pasta dough

no cooking required

A classic Italian refreshing pasta recipe. Experiment by incorporating your very own flavourings and making different pasta designs.

no cooking necessary

Elements

• 140g/5oz basic flour or Italian '00' flour


• two medium eggs, 1 whole and one yolk (preferably organic and natural)

Strategy

Area the flour in a meals processor and pulse it. Incorporate the complete egg and egg yolk and keep mixing right up until the mixture resembles good breadcrumbs (it should not be dusty, nor need to it be a massive, gooey ball). This normally takes two-3 minutes.

Suggestion out the dough and knead to form into a ball shape. Knead it briskly for one minute, it ought to be very rigid and difficult to knead. Wrap in cling movie and depart to relaxation in a great area for 30 minutes before making use of.

Now cut the dough into two pieces. For every piece, flatten with a rolling pin to about 5mm/ in) thickness. Fold above the dough and move it via the pasta machine at its widest environment, refolding and rolling seven times (not changing the environment) until finally you have a rectangular shape seven.5x18cm/3x7 in. It is essential to operate the dough till it is nice and shiny, as this offers it the "al dente" texture. Repeat with the next piece of dough.

Now you are prepared to roll out. Start off with the pasta equipment at its widest placing, pass the dough by means of the rollers. Do not fold but repeat this procedure, lowering the roller placing down grade by grade with each move. For most makes use of, I take the pasta down to the penultimate environment - specifically for ravioli, as you are sandwiching two layers collectively when it is folded. Use straight absent to make the ravioli.

Recipe Suggestions

one. Constantly protect sitting dough with cling movie or a moist tea towel to avoid it drying out.

two. Do not add oil to the cooking drinking water. It is a fallacy that it stops sticking and is as a result a complete waste of oil.

3. Do not dredge the pasta in flour to prevent sticking, as the flour turns to glue when cooked and, ironically, triggers the pasta to stick collectively. Use semolina flour from Italian delis instead.