Pasta: Difference between revisions

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[[File:31922_4.jpeg|400px|left]]

;''This is my current preferred recipe''

:from ''Georgio Locatelli - Made in Italy''

basic proportion

:one egg

:one egg yolk

:approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk

:pinch of salt

<big>'''Method'''</big>

#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them. Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.

#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them. Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Add a pinch of salt. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.

#'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do. Place wrapped in fridge to rest for at least ½ hour or even overnight.

#'''Roll.''' My Kenwood pasta rolling machine (pictured) has 9 thickness settings.

@@ Line 5: / Line 5: @@
 [[File:31922_4.jpeg|400px|left]]
 ;''This is my current preferred recipe''
+:from ''Georgio Locatelli - Made in Italy''
 basic proportion
 :one egg
 :one egg yolk
 :approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk
+:pinch of salt
 <big>'''Method'''</big>
-#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them.  Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.
+#'''Measure. '''Crack the egg into a bowl and add the egg yolk - weigh them.  Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Add a pinch of salt. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.
 #'''Knead.''' Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do.  Place wrapped in fridge to rest for at least ½ hour or even overnight.
 #'''Roll.''' My Kenwood pasta rolling machine (pictured) has 9 thickness settings.