Fresh pasta dough

Fresh pasta dough

By
From
Alimentari
Makes
1 kg
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
10 x 50g eggs
750g 00 flour, plus extra for dusting
250g fine semolina
pinch salt

Method

  1. Combine the ingredients in a large mixing bowl. Knead for about 10 minutes until the dough is smooth and elastic then roll into a ball. Cover with plastic wrap and refrigerate for 1 hour before use.
  2. Clamp your pasta machine firmly to a clean work bench and turn it to the widest setting. Divide the dough into eight equal-sized pieces. Liberally dust the pasta machine rollers and the dough with flour. Roll a portion of the dough through the pasta machine.
  3. Click the machine down a setting, dust the dough with flour and roll through again. Fold the dough in half and dust with flour, click the pasta machine back up a setting and roll through again. Repeat this process four times. The dough is now ready to roll to your desired thickness. Dust the dough with flour and roll through the machine, clicking down a setting each time until you reach the narrowest setting. Cut into your desired shape using a cutting attachment on your pasta machine, or using a sharp knife. You will need to do this immediately or the pasta will dry out. Repeat with the remaining portions of pasta dough.
  4. To cook, bring a large saucepan of salted water to the boil and cook for 3 minutes. Drain.
Tags:
alimentari
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