Makes
900g
Ready In:
5mins
Good For:
Any pasta dish
Ingredients
-
500g strong flour or tipo ’00’ flour
- 120g fine semolina
- 4 eggs- beaten
- 30ml olive oil
- 50ml cold water
- 8g salt
- flour for rolling
Step by Step Instructions
Step 1
It’s essential to use strong flour when making pasta as you need the strength of the gluten. I find the best flour is the tipo ’00’ unbleached, finely chopped and high in gluten but any strong flour will be ok.
Step 2
Using a food processor, add the flour, semolina and salt. Mix through for 30secs.
With the machine running, add the wet ingredients and mix until it begins to clump together.
Remove from the machine onto a cleaning work surface.
Step 3
Work the pasta into a smooth ball by pressing and rolling for up to a minute. Use more flour if required.
Step 4
Wrap the pasta in glad wrap and rest in the fridge for at least 30mins before using.
I use semolina and flour when rolling fresh pasta.
Step 5
The pasta will store for up to 24 hours in the fridge if not used the same day. Put into a freezer bag for up to 3 months.
More Recipes
Sweet Pastry
Makes 950g (suitable for 2 lrg tarts)Ready In: 10minsGood For: Tarts, pies, flans, petit foursIngredients 450g flour (not premium or strong) 300g cold butter 160g icing sugar- sifted 1egg- beaten pinch salt Step by Step Instructions Step 1 I find using a blender or...
Chocolate Ganache
Makes 10Ready In: 10minsGood To: Have ready in the fridge or freezer for multiple preparations Ingredients 800g dark chocolate 800g cream 30g butter lrg pinch salt Step by Step Instructions Step 1 It goes without saying that the better the chocolate (you use)...
Succotash
Servings 6Ready In: 12 minsGood For: Salads, as relish or a fillingIngredients 1 lrg corn on the cob 1 small chilli- chopped 1 tomato-chopped 1/2 capsicum-chopped into small dice 1/2 tsp mustard seed 2 spring onion-sliced 30ml olive oil 30g butter 100g cooked chick...