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.
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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.
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The second half of the pasta. |
Add two eggs.
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Pasta for two persons. |
Break the eggs and mix them with the flour.
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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.
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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.
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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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