Each town and region of Italy has their own take on fresh pasta. San Donato di Ninea is no exception. This recipe for homemade pasta is one that has been passed onto many generations within my family.
Ingredients
Plain flour
Medium eggs
Water
Medium eggs
Water
Method
Measure 100g plain flour per person.
On a bench, make a well in the flour. Add in the equivalent eggs as per 100g of flour.
Mix and knead the pasta. If the pasta is dry, add some water. Similarly, if the pasta is too soft or runny, add more flour.
Knead until the pasta is smooth and does not stick to the hands. Wrap the dough in glad wrap and let sit for 15-25mins.
Unwrap the dough and knead for about 2-4 mins. Cut the pasta into segments and roll it through the pasta machine at level 2. If the pasta has holes in it, fold and roll it again. Repeat until the pasta is flat and silky. Make sure you flour each sheet of pasta.
Re-roll the pasta at level 4. This will stretch the pasta. If the pasta sheet is too long, cut where desired.
On a bench, make a well in the flour. Add in the equivalent eggs as per 100g of flour.
Mix and knead the pasta. If the pasta is dry, add some water. Similarly, if the pasta is too soft or runny, add more flour.
Knead until the pasta is smooth and does not stick to the hands. Wrap the dough in glad wrap and let sit for 15-25mins.
Unwrap the dough and knead for about 2-4 mins. Cut the pasta into segments and roll it through the pasta machine at level 2. If the pasta has holes in it, fold and roll it again. Repeat until the pasta is flat and silky. Make sure you flour each sheet of pasta.
Re-roll the pasta at level 4. This will stretch the pasta. If the pasta sheet is too long, cut where desired.
No comments :
Post a Comment