Drain thoroughly (reserving a mug of pasta water in case your sauce needs a little loosening) and serve with your sauce of choice. To cook, fill a large pot with boiling water (it will take a couple of kettle's worth), add the salt and bring to the boil.Īdd the pasta and cook for around 2 minutes, or until it floats to the surface. Or simply feed the pasta sheets through one of the cutting attachments on the machine. Immediately unfold and untangle the sheets and swish in more semolina while you cut the rest. Use a sharp chef's knife to cut it into strips. ![]() Alternatively, dust each sheet with semolina and fold in both ends to the centre of the sheet, repeating until you have a small paperback-sized parcel. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)Ĭut the pasta dough into your desired shape using a pizza wheel or pasta roller and a ruler. In a large skillet brown garlic in butter and olive oil. Ideally, by the end you should be able to see your fingers through the pasta. Cooking Instructions Boil pasta and drain, reserving about 1 cup of pasta water. If the sheet of pasta becomes too long to handle easily, cut it in half. Pass the dough through the pasta machine rollers, decreasing the setting grade by grade to the desired setting (either the penultimate or final setting, depending on your preference). Roll the dough into a rectangle that is about 5mm/¼in thick.įeed the pasta through a pasta machine on the widest setting. Make sure the other dough pieces are covered with a damp tea towel to prevent them from drying out. Knead and set aside to rest as above.ĭivide the dough into four equal pieces and place one piece on a work surface dusted with semolina. Add in the garlic and let it cook until soft and golden (you may need to lower the heat to keep it from browning too fast). Tip out the dough and knead to form into a ball shape. While the pasta is cooking, warm the olive oil over medium low heat. Add the eggs and pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). Place in an airtight box and chill in the fridge for 30 minutes.Īlternatively, put the flour in a food processor. The dough will become less sticky as it comes together.įorm into a ball and knead for around 8 minutes until smooth, elastic and when you drag your thumb across the dough it doesn’t tear. Gradually draw the flour into the eggs with your hands to create a dough. Seasoning for spaghetti sauce is typically garlic, salt, pepper, and oregano. Make a well in the centre and add the eggs. Put the flour in a mound on a large clean work surface.
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