Fresh Pasta

Fresh Pasta

Suggested material offered in store

Ingredients

3 cups of semolina flour or all purpose flour

4 eggs (extra large)

2 tbs olive oil

50 ml water (or more depending on the size of your eggs)


Preparation

KNEAD

By hand:

-Form a well with the flour. Add eggs and oil to the well.

-Scramble the egg mixture with your hands and slowly add the flour until it forms a ball.

-If the ball does not form, add water.

-Knead the dough for about 5 minutes.

*Dough texture: a little firmer than pizza dough.

In a food processor:

-Add all ingredients and blend for 30 seconds using the steel blade.

-Add water if necessary.

REST

-Wrap ball of dough in plastic wrap.

-Let rest for 15-20 minutes. (Not required)

*The ball of dough can be prepared the day before

FLATENING

-Cut a slice of dough 0.5 inch thick. Flatten with your hands.

-Place the pasta machine at the first (largest) hole.

-Pass the slice between the rollers.

-Fold the slice and pass again. Repeat this step 4 times (more if necessary) until the slice is smooth.

-Sprinkle the slice with semolina regularly.

-Place the machine at the 5th and 4th hole, repeat the previous steps one more time.

-Holes 3 and 2 will flatten the sheet a lot.

COOKING

-Place the pasta in boiling salted water and cook for 20-30 seconds.

Here are some suggestions for perfect sauces for your fresh pasta!


Yield

4 servings.


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