Fresh Egg Pasta

Sunday, 1 February 2015

After long weeks of work at the college, concept gallery, looking after my poor dad who undergone Bariatric surgery, I finally have some decent time to myself. Though the initial plan was to catch up with few more episodes of Breaking Bad, I got too into planning and preparation for my upcoming small, online bakery pursuit (to be announce hopefully in the next post).

I spent the entire morning, taking photos of ONE of my signature cakes, and I'm drained. The thought of heading to the cinema to watch Birdman sounds appealing, until I am more convinced that I will fall asleep in the cinema. It has been a long time since a toasty Sunday gave me bad migraine. 

Browsing more than 10 Etsy tabs, searching for the perfect cutting board is like finding the right guy. Instead of cramming my head for another hour, I'd love to share a very simple, fresh egg pasta recipe with you before I crash the bed. 

Once you are familiar with the foundation, feel free to try something new! I've seen people sharing their trials on squid ink pastas, pesto pastas, and so many other flavours and shapes you can imagine. And it all began from this recipe! 

Yield: 4 servings or 3 generous servings

400g semolina flour / Tipo '00' flour / plain flour
4 eggs

  1. Place flour on a clean large work surface and make a well in the middle.
  2. Break the eggs into the well. 
  3. Gently draw little flour into the eggs. As you mix them together, you can draw a little more.
  4. The  mixture will begin to come together and that's when you start kneading. It will take some work, but don't worry if you get clumps or the dough looks stubborn. That is what's supposed to happen.
  5. Knead until the dough is smooth (about 10-15 minutes). Rest the dough under a tea towel for about 40 minutes. It is important to let the dough rest as it will make it easier to work with later.
  6. You can use a pasta machine or by hand to roll out the dough. If by machine and your dough crumbles, repeat a few times and it should be smooth and ready to use.
  7. Your dough should be 1-2mm thin. Cut into desired shape. I cut mine in 6mm width to make fettuccine.
  8. Boil your pasta in a large pot of generously salted water. Serve with your desired sauce.

Enjoy your pasta!

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