Nonna Josie's Fresh Egg Pasta
Politini's, Nonna Josie, shares her pasta recipe
500g Tipo '00' flour
4 large free range eggs
1 tbs Olive oil
Note: '00' flour is a very finely sieved flour. In Italy it is called farina di grano tenero, which means 'tender' or 'soft' flour
Place the flour on a work surface or in a large bowl and make a well in the centre.
Break the eggs into it and add the oil.
Whisk with a fork, incorporating the flour as you whisk. Add a little chilled water until all ingredients are combined.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and silky with a slightly glossy appearance (Kneading and working your dough develops the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente). Wrap in cling-film and leave to rest in the fridge for half an hour.
Divide your dough into manageable portions.
Work with one portion at a time, keeping the rest covered with a damp tea towel - this will stop your dough from drying out.
Flatten the dough with your fingertips and lightly dust with flour.
Set your pasta machine at its widest setting and roll the dough through it.
Fold the pasta in half, dust with flour and roll through the machine. Repeat this process for 5-6 times (This process of working the dough will leave you with smooth and silky pasta).
Set your pasta machine at a narrower setting and roll through your pasta.
Repeat this process on the narrowest setting.
|© 2013 Wines of the King Valley | Site by WangNET||