Monday, 15 June 2009

Making Fresh Pasta

is so easy!

General rule of thumb is 100g of plain flour to an egg for one serving, and a tiny pinch of salt.

Really, that's all it is! Well, OK, the process is a wee bit more than opening a packet of dry pasta, and throwing it all together in a pot of boiling salted water. BUT, hey, once you've tasted home made pasta, you might not even want to buy packaged pasta again! OK, maybe you might still want to keep a packet or two in the pantry for those days when you're in a hurry or lazy.

Last week, I made pasta from scratch for the very first time. It took me a little while to get used to working the gluten in the dough but once I got the hang of it, it really was quite fun.

Serve 6

500g Plain Flour
5 eggs
1 tsp salt

Sift dry ingredients into a food processor, make a "well" and whizz in the eggs so the mixture doesn't stick to the sides of the bowl. Mix it until it comes together in a ball. Take dough out and knead on a lightly floured surface. Divide into smaller 4-6 portions. Flatten a portion, working the gluten through a pasta machine. I did this a few times until dough is rolled out smooth and elastic. Run it through the cutter, either flat and wide (fettuccine) or round and thin (spaghetti).

Cook in boiling salted water for 3-4 minutes until al dente.

Serve with your favourite pasta sauce or pesto. You could even use this in an Asian style dish, like I did last week. I made spicy Taiwanese beef "noodles". And mom made a stir-fry for lunch the next day with some leftover "pasta". Best Blogger Tips

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