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Fresh
Pasta
This
is quite impressive for dinner parties and stuff, and it
has got a different, nicer flavour. If you think you
might make this on a regular basis, invest in a rolling
machine, doing it by hand is a killer.
Here
are two different ways.
1: Lighter, goes further, probably better for you.
You
need:
225g (50-50 mix) plain white and semolina flour
2 large eggs
2 tsp oil
1/2 tsp salt
water as necessary
Sift
the flours into a heap on a clean surface, or a bowl.
Make a well in the centre and put in the eggs, add the
oil and salt. Mix up the eggs with your finger tips then
bit by bit incorporate flour from around the edges until
a crumbly dough has formed. Knead adding a few
drops of water in the process to form a stiff paste.
Knead again on a floured surface, until a smooth,
elastic consistency is reached, cover in cling film and
set aside for 1 hr.
Roll out on a floured surface, turning the dough 90° at
intervals, until paper thin, cut/form into the required
shape.
2:
Deeper colour, fuller flavour.
you
need:
225g (50-50 mix) strong plain flour and semolina flour
2 eggs
3 egg yolks
1/2 tsp salt
Make
in the same way as above, just leave out the oil and
water.
Always
make at least this amount if you are going to make fresh
pasta, because you can dry the rest, and store it in air
tight containers just like shop bought pasta.
To dry, I either hang it over the back of a chair or
something, (doing it on the washing line is fun, and
effective too if it's a dry breezy day), or spread it on
a cooling rack tossing it every now and again.
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