Fresh Pasta

Suggested material offered in store

Sara - Bench scraper


ZZZZZZZZZZ - Stefano Faita - Extra Virgin olive oil 500ml

N - Vecchio Molino - Semolina Durum Wheat - 1kg


Now Design - Jumbo 3 Kitchen Towels Indigo


E - Imperia - Pasta Machine SP 150

H - Imperia - Pasta Dryer Stendipasta

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)

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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.

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Yield

4 servings.

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