Whisk together Flour, Semolina, salt and tumeric. The tumeric is solely for colour. Put the flour on the bench and make a round flat fortress with enough capacity to hold all the egg.
Whisk the eggs and the oil. Tip the eggs into the flour well.
Using 2 large forks start scraping the flour into the egg without busting your wall. In a karate kid style combine the egg and flour. Take your time to get a real slurry going at first. Then when it is a thick paste stop and let stand for 15 minutes. Continue with the forks and incorporate the remaining flour as best as possible.
Then start kneading by hand mopping up the remaining flour for 3 minutes. Let stand for 10 minutes and knead for 3 minutes. Repeat this resting and kneading 3 more times.
By the time it is kneaded it should be solid and pliable in your hands without sticking. More kneading is better than less. This recipe is exact. No extra moisture or flour will be required.
Form into a flat oblong and refrigerate in plastic wrap overnight.
Let stand at least 1 hour to come to room temperature.
Cut into 3 pieces, flatten with a rolling pin and run through your pasta machine from thicker to thinner as required, laying out in long strips on the floured bench.
For spaghetti and fettucinne make hours in advance and lay over a rod or pasta rack to dry. For lasagna sheets cook in a large pot of boiling salted water for 30-60 seconds and lay onto wet tea towels. For ravioli use as is. For cannelloni roll as thin as possible and use as is.
Whisk the eggs and the oil. Tip the eggs into the flour well.
Using 2 large forks start scraping the flour into the egg without busting your wall. In a karate kid style combine the egg and flour. Take your time to get a real slurry going at first. Then when it is a thick paste stop and let stand for 15 minutes. Continue with the forks and incorporate the remaining flour as best as possible.
Then start kneading by hand mopping up the remaining flour for 3 minutes. Let stand for 10 minutes and knead for 3 minutes. Repeat this resting and kneading 3 more times.
By the time it is kneaded it should be solid and pliable in your hands without sticking. More kneading is better than less. This recipe is exact. No extra moisture or flour will be required.
Form into a flat oblong and refrigerate in plastic wrap overnight.
Let stand at least 1 hour to come to room temperature.
Cut into 3 pieces, flatten with a rolling pin and run through your pasta machine from thicker to thinner as required, laying out in long strips on the floured bench.
For spaghetti and fettucinne make hours in advance and lay over a rod or pasta rack to dry. For lasagna sheets cook in a large pot of boiling salted water for 30-60 seconds and lay onto wet tea towels. For ravioli use as is. For cannelloni roll as thin as possible and use as is.
450g "00" Flour
150g Semolina Fine
6 eggs 315g ex shell
10ml olive oil
7g fine salt
3g tumeric
This basic recipe works the best of many I have used. It can be worked into see through paper thin sheets. And this is the ultimate test for pasta dough.
Lots of variations are possible on the basic recipe. A bit of riccotta, some green spinach, squid ink, whatever your recipe may require. But every step away from this basic recipe makes the pasta harder to work with, particularly in thin sheets.
150g Semolina Fine
6 eggs 315g ex shell
10ml olive oil
7g fine salt
3g tumeric
This basic recipe works the best of many I have used. It can be worked into see through paper thin sheets. And this is the ultimate test for pasta dough.
Lots of variations are possible on the basic recipe. A bit of riccotta, some green spinach, squid ink, whatever your recipe may require. But every step away from this basic recipe makes the pasta harder to work with, particularly in thin sheets.
Fresh made pasta is one of the best skills to master for the home cook. Better than restaurant quality Lasagna, Ravioli's, Angel hair pasta, spaghetti's, fetticines and cannellonis are at your finger tips. A $30 pasta maker is all that is required.
How thick is my pasta. On your pasta roller use the 2nd thinnest setting for fetticini or spaghetti and bottom lasagna or ravioli sheets, The thinnest setting is for angel hair pasta and top ravioli or lasagna sheets. And when you get really good at it use a rolling pin to roll the thinnest setting pieces to almost paper thin.
Important are, room temperature ingredients, mix the traditional way, refrigerate overnight, let stand 1 hour on the bench before rolling. Use a very dry bench floured lightly. Like the cooking shows you can rest for a mear 30 minutes and it will work. Just. It won't be as strong and no way will you get it paper thin.
How thick is my pasta. On your pasta roller use the 2nd thinnest setting for fetticini or spaghetti and bottom lasagna or ravioli sheets, The thinnest setting is for angel hair pasta and top ravioli or lasagna sheets. And when you get really good at it use a rolling pin to roll the thinnest setting pieces to almost paper thin.
Important are, room temperature ingredients, mix the traditional way, refrigerate overnight, let stand 1 hour on the bench before rolling. Use a very dry bench floured lightly. Like the cooking shows you can rest for a mear 30 minutes and it will work. Just. It won't be as strong and no way will you get it paper thin.
The best Pasta Dough Recipe Traditional Pasta Dough done perfect
