Fresh Pasta Dough

Thursday, June 11, 2009

A few weekends ago Craig and I were inspired to buy a pasta machine after watching several cooking shows. There is something so homely and satisfying about making your own pasta. After a few attempts and several variations on recipes later, we finally nailed one that works everytime! By the way - we did try that whole "flour well on the bench, manual thing" and it was insanely difficult!

Pasta Dough
250grams "OO" Plain Flour
Pinch of Salt
1 Tablespoon Extra Virgin Olive Oil
2 Whole Eggs (60gram Eggs)
3 Egg Yolks Place all ingredients into a food processor.

Once all the ingredients have combined and resemble a crumble texture, remove from food processor and knead on a floured board until the dough is firm, smooth and combined. (Approx. 1 minute)

Place dough in cling wrap and rest in fridge for 2 – 3 hours.

Once dough has been allowed to rest – knead again for approximately 2 mins then cut the dough into 4 pieces.

Using a rolling pin, roll out the first piece of dough quite flat to allow it to pass through the pasta machine easily. Repeat this for each piece of dough.

Using the widest setting on the pasta machine – run your first piece of dough through.

After the dough has been passed through once, reduce the opening setting by one each time until the dough is about 2mm thick (thinner than a puff pastry sheet).

Repeat this for the remaining pieces of dough.

Place rolled out sheets of dough onto lightly floured workbench or chopping board ready to make ravioli or your desired pasta shape.

You will find in the following blog a recipe for a delicious pasta filling and an easy sauce to serve with your homemade pasta, sure to impress all your friends! ;)

Make sure eggs and flour are fresh!
Add a little more olive oil if mixture is too dry.
Add flour if dough is too sticky, it should not feel tacky to touch.


Blog Archive

  © Blogger template Writer's Blog by 2008

Back to TOP