FRESH MADE PASTA

 Fresh pasta.

Fresh pasta.

 INGREDIENTS

600g  00 [doppio zero] flour

5 large eggs, plus 2 extra

1 large egg yolk

Pinch of salt

 

METHOD

Sieve the flour on a clean bench or a clean bowl, make a well in the middle. Add a pinch of salt into the well, then crack in the eggs.

 Pasta Mashine  

Pasta Mashine  

 Make a well. 

Make a well. 

[Have a bowl of water on the side, so you can wet your hands, to help bring the dough together]. It becomes sticky towards the end of the kneading.

Mix the yolks and flour together in a circular motion and work it enough to start bringing it together in a ball.

Work the dough by pressing with the heel of your hands, then back on itself. Just repeat that a few times, wetting your hands to help the dough become springy and hard and firm to work.

 Work the dough.    Bring the dough together in a ball. The dough will be very hard. This is perfect.

Work the dough.  

Bring the dough together in a ball. The dough will be very hard. This is perfect.

 00 flour.  

00 flour.  

 Divide the dough into 3 balls and wrap in glad wrap or a damp cloth and allow to rest for 35 minutes.    ROLLING THE PASTA   Roll the first ball with a rolling pin until it is about 1cm thick.       PASTA MACHINE   Feed the pasta dough through the machine, turning the handle with one hand and the other supporting the pasta as it comes out the other end. Repeat that 2 times so it's at a good thickness. The pasta will be stretched you may need to cut it in half. [if you have a stone bench top like I do [REMEMBER NOT TO CUT IT AND SCRATCH THE STONE] Andrew wasn't happy with me...as I got very excited and scartched the bench top.

Divide the dough into 3 balls and wrap in glad wrap or a damp cloth and allow to rest for 35 minutes.

 ROLLING THE PASTA

Roll the first ball with a rolling pin until it is about 1cm thick.

 

 PASTA MACHINE

Feed the pasta dough through the machine, turning the handle with one hand and the other supporting the pasta as it comes out the other end. Repeat that 2 times so it's at a good thickness. The pasta will be stretched you may need to cut it in half. [if you have a stone bench top like I do [REMEMBER NOT TO CUT IT AND SCRATCH THE STONE] Andrew wasn't happy with me...as I got very excited and scartched the bench top.

 Fresh made egg pasta, laying on flour to dry.

Fresh made egg pasta, laying on flour to dry.

 Fresh cooked pasta with tomato sauce in a large bowl ready to serve. 

Fresh cooked pasta with tomato sauce in a large bowl ready to serve. 

 Family favourite 

Family favourite 

 Allow the pasta to dry

Allow the pasta to dry

I really enjoy cooking. What separates my ideas from others is the passion, love of flavour and artisan nature of the stories. Food and eating is an event, it should be filled with passion, dialogue and visual excitement.

Hope to share more little stories.