Home Made Fresh Pasta
This recipe was written by Big Les & was originally published in The MuscleTalker February 2010 edition Read about pasta here
Prep time: 25 mins, plus 30 mins drying
Cook time: 3 mins in boiling water (Serves: 4)Ingredients
400g plain flour
4 large eggs
pinch of salt (optional)Method
A purist will tell you to put the flour out on a work surface, make a hole in it; personally I use my biggest mixing bowl. Break the eggs into the hole and add a pinch of salt. Using your fingers, mix the eggs roughly into the flour. Using your hands, knead everything together vigorously. Continue to knead the mixture until it forms a really smooth, pliable ball of dough. Alternatively bung it all in a food processor and make the dough that way!
Roll out the dough thinly with a rolling pin (a short light rolling pin is a nightmare, use a heavy one that is at least too big for a cutlery drawer!), then fold it in half and roll it all out again. Continue to do this over and over again until the dough is really elastic, smooth and shiny.
The traditional test that the dough is ready to cut is to use a rolling pin which will make a neat snap as it rolls over the fold, indicating that the tension in the dough is at the right point; this takes practice.
As an alternative to rolling out the dough by hand, you can use a pasta machine:
Take a plum-sized lump of pasta dough to work with, covering the remainder with a damp cloth or cling film. It is really important to cover with the damp cloth, and I found the damp cloth works better than cling film, if the dough dries out forget about it being workable with afterwards.
Press the dough through the rollers of the machine, starting at the widest gap. Fold it in half and roll it through again.
Continue rolling it through the rollers over and over again, 3 times on each gap, folding it in half after each roll, decreasing the gap between the rollers each time. Please note that after the pasta has snapped audibly over the fold as it passes between the rollers, you will not need to fold it in half again but simply continue to roll it through each gap three times. When you get to the last or penultimate gap, you will achieve a silky smooth, cool, fine sheet of pasta.
Finally, cut the pasta to the shape you want, which can be done my machine or by hand, remember pasta dries very quickly so keep it moist using a damp tea towel or cling film. You can then dry it (on a rack) or plunge straight in and cook it.
Top tip: use very fine flour and once you have made the pasta do not dredge it back through flour , this will almost guarantee a sticky sludge mess in your pan as the flour acts like glue when boiled!
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post edited by James - 2017/05/02 18:43:46