Having made some
pasta from scratch, I have found a recipe I like better than the previous one I used. This recipe is approved by my Italian friend Paolo's grandmother.
Since it only contains regular wheat flour and not durum wheat, so you can use something that is locally produced.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzLHRPiU4W1X_8z5fKWIVcXM1Yr73mbt4YnYBHp3UWKODdy1OOYFxuXdtCTOLlmmd4aK_npANpsa3i136mGuCDWeKYbWwMIV-azZxdCU7A1094VN1kiSNo6amxEWMKaeklec3Phl8EWc/s400/tn_IMG_3257.JPG) |
Halfway to pasta. |
Ingredients for one serving:
- 100 g of wheat flour
- 1 egg
If it is enough for one serving or not depends on how central the pasta is in the dish which it is used in.
Measure the flour. Here I do a double batch for a ravioli that will come in a later post.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRfDxMTWa9Gekbgz2SVy1vslA4pxQ0nWz-H3Jkv-zCM8PfhyphenhyphenPa8XIL9-Mwszd2mwDDHVFi72cPEE-oyi9RMA6y5mLrSMHMK9dOfguQufQE7YSiQwuytxQN9ZT21bH0BxcSp77wehhdoo/s400/tn_IMG_3258.JPG) |
The second half of the pasta. |
Add two eggs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTl3GRcHQeUuZ4HkaBsM6aVFrJaVTJgoDIBEBDB4b0aARXeX3fm3TeiXgpIJhNZ6KNToAlyqiJHAm_guf1yB9s-6PnPuy7cP_exw9TrsY1mpUrjwkEjadNjCR4-LvLAjROrXhGr3v3WYo/s400/tn_IMG_3260.JPG) |
Pasta for two persons. |
Break the eggs and mix them with the flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizqkJQGPT0-7rMn46Yr_hy8-XxYzwJC1ZysRgM68QBj871SZgm0fuhxKcPAPNHzkJjTJNwYS5d27K_67r3A3JZwdK-6bi0Kjotsc-rUE3RIqi36frmUGAVBrJEkwsLcFYfe4L7v6gHQM/s400/tn_IMG_3263.JPG) |
After slight blending. |
Pour the dough out onto a table and knead it for 5 minutes until it feels elastic. As the picture below shows, I did not get to all the flour in the dough. The eggs were perhaps a bit too small to be able to tie up all the flour but it does not matter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpTTAMutUX4y08skCMzs-j-zfFnOiAAr3cbn_vd62o-c20p8QbASVO4ms_hUUiBfRRsBhgWrveLfVRtkTLvK7OzoYht3KpyHKL2GPWBtid8ic2qahyphenhyphenTTODdYK8hC0rgD6WGhAnxSEd_w/s400/tn_IMG_3264.JPG) |
After kneading for about 5 minutes. |
Wrap the dough in some plastic and let it rest for 15-30 minutes. It will change color and texture a bit.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLojH3sxt8R9m4DmT0ROYBejJHf37ntr2C9ekE3socpB_0HMKF4R_VfbtJQIWgAgmr2RVW9vbcyApv-QaR1UybouOCzMB7OtBKIo2EqeqXbSdmTN3I7YNTeFK8QxRcfQQPMwhuCP_8L8o/s400/tn_IMG_3276.JPG) |
After resting for 15-30 minutes in plastic. |
Now the pasta dough is ready to be rolled out to the pasta you need.
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