The Trattoria Project and Spectaculars: Fresh Pasta







DSC_1385 DSC_0826
DSC_0077 pg2
pg1 pg3
pg4 pg6
pg8 pg5
pg7 pg9

Monday, January 28, 2008

Fresh Pasta

Mise en Place
serves 6-8

750g 00 Flour or Bread Flour, plus more for dusting
7 medium eggs
Sea Salt
EVOO

Pile flour on a work surface or a tray and make a well in the centre.
Photobucket

Crack eggs in the well with a touch of EVOO and a pinch of salt. Beat with fork.
Photobucket

Slowly mix in flour and egg with a fork to avoid getting lumps.
Photobucket

Mix until dough is formed, then dust your hands with flour and knead.
Photobucket

Dust your hands with more flour if it gets too sticky. Knead till it doesn't stick and until the dough gets springy.
Photobucket

Knead into a ball and dust with more flour, let it rest for 40 mins, covered, to retain moisture.
Photobucket

Roll until desired thickness. Flour well.
Photobucket

Fold pasta into a roll. Flour. Then cut them into desired sizes. Alternatively, use a pasta machine.
Photobucket
Photobucket
Photobucket
Done.

4 comments:

sorina said...

You have a very nice blog, good post...keep up the good job

Uncledee said...

Thanks, you must be very attractive and also you have good taste.

cura cura said...

hey that looks like what my grand mother makes, i am surprised you are not italian and can make pasta like that

Uncle Dee said...

Well then kudos to your grandma. She can make pasta like anyone else.














.
.