Thursday, 24 October 2013

Home Made Pasta

Home Made Pasta


1 Cup Semolina Flour
1 Cup Flour
3 Eggs
1 Tablespoon Olive oil
1 Teaspoon salt

Special Tools:

Large Bowl
Pasta Roller, highly recommended


In a large bowl sift together the flour, semolina flour, and salt.

Make a well in the center of the bowl.

Add the oil and the eggs to the well.

Carefully begin to incorporate everything together until you have one, not sticky dough ball.

Knead the ball until it is smooth, keeps it shape and isn't sticky. If the dough remains sticky it really wont do what it is supposed to do later.

Roll the Dough into a ball, and cover with plastic wrap and let it sit at room temperature for about 20 minutes. This is a process called "resting" it is important. Do not skip it.

After the dough has rested begin the process of rolling the dough out thin. Then fold it in half and roll it again. Then fold it in half again and roll it, and then just for good measure do it one more time. This time rolling the dough out to be as thin as you want your final pasta to be.

Cut the pasta as desired.

To cook the fresh pasta simply bring a pot of salted water with 1 Tablespoon of olive oil in to to a rolling boil. Add the pasta being careful not to over crowd the pot. and when the noodles float back up to the top, which only takes a minute they are done!



Simple and easy and totally impresses dinner guests. However I tried this recipe without having a pasta roller and I found it very very difficult to get an even texture in my pasta, nor did I feel like I could get it thin enough. But maybe I just don't have enough patience to roll it as much as I needed to by hand.
So if you want to give this a try I might try just making ravioli the first time, and being real patient when rolling out the dough. you need to roll it out really flat. Fold it in half, and roll it flat again and repeat at least 2 more times. This process is laminating the dough and it will help to keep the dough from shrinking back after you roll it out and cut it.

Also the unusual ingredient in this recipe is Semolina flour, Bilk Barn has it, though it took me a while to find it because it was with all the baking things, not the other flours/starches.

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