Sunday, March 20, 2011

Fresh Pasta

4 large organic eggs
2 cups pasta flour, plus extra for dusting
sea salt

Preparing the dough:
Put eggs and flour into the food processor. Pulse to bring the dough together. Test the consistency by pinching the dough: If it's sticky add a little more flour and pulse again.

Turn the dough mixture out onto a floured surface and shape it into a ball. Knead until smooth.

Divide your dough into 4 equal parts.

Starting on the thickest setting of a pasta machine, run the first bit of dough through 4 or 5 times, moving the rollers closer together each time until the pasta is silky, smooth and about as thick as a CD.

To make tagliatelle, flour the finished sheet generously, then fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss them through your fingers, with a little flour, to open them up and make your pile of tagliatelle. Set aside and repeat with the rest of the dough.

* * * * * *

To cook, bring a pot of salted water to a boil. Drop the fresh pasta into the pot and cook on a rolling boil for 2 to 3 minutes, until the pasta is cooked through.


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