Tuesday, July 17, 2012

{Pasta} Pasta dough recipe

Here is the fresh pasta recipe we used. You can mix the dough by hand or using a food processor, I have given both methods below. We used the dough to make fettucine, ravioli and tortellini.

Fresh Pasta
generously serves 4

4 large eggs
440g flour (white wings works well, you don't need 00 flour)

Place 400g flour in a pile on a clean bench and make a well in the centre, set 40g aside. Crack eggs into the well. Use a fork to mix the eggs and gradually add in the flour until a dough forms. Knead the dough by hand adding extra flour as needed.

Alternatively combine 400g flour and eggs in a food processor and pulse until a dough forms.

Cover dough and rest for 30 minutes.

Divide dough into 3-4 equal pieces and roll each out using a pasta machine, keeping the remaining pieces covered. Start on the thickest setting, if you didn't knead the dough by hand then pass it through at least 6 times, folding the ends into the middle to keep a neat rectangular shape. Once dough is smooth, continue to pass through the pasta machine, adjusting to a thinner setting each time.

Place sheets on a floured bench and cover with a dry teatowel until needed.

Use the attachment to the pasta machine to cut into fettucine etc or use the whole sheets to make ravioli, tortellini, lasagna etc...

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