pasta guy

Pasta recipe – enough for 4 serves (adapted from Stephanie Alexander’s Cook’s Companion):

400g plain flour (or 00 flour)

4 eggs. Beaten.

3 tsp salt

Add a drizzle of olive oil for a slicker pasta.

Recipe can be done by hand, in a food processor or a kitchen-aid (with a dough hook).

To roll:

Pasta machine

Flour

Semolina

If making dough by hand:

Place flour and salt on your kitchen bench or bowl.
Mix together by hand.
Make a well and add eggs.
Fold in together. Add the olive oil and knead. Add water if dough is not coming together.
Knead until dough springs back when touched.
Add tiny bits of extra flour if dough is too sticky and water if too dry.

If making dough using a food processor/kitchen-aid:

Put flour, eggs and salt together in the food processor or kitchen-aid. Bring so almost together.
Add the olive oil. Bring together. Add water if dough is having trouble coming together. Add flour if too sticky.

If using the food processor, turn dough out on a floured bench and knead until dough springs back when touched.

If using a kitchen-aid, knead in the machine until dough springs back when touched.

For all: Once dough is ready, press into a flat circle, wrap in glad wrap and place in fridge for about an hour before rolling.

To roll the pasta:

Use a pasta machine to roll out the pasta.
Attach the machine to a surface that gives enough room to roll out the pasta.
Flour the bench with the flour and semolina. 1/3 semolina to flour.
Pull off about a sixth of the pasta dough.
Press into a flat oval shape. Put through the lowest setting.

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Put through again at second lowest setting.
Between this point and the third lowest setting, fold dough into the middle/in half lengthways/in half horizontally. Folding works the dough to achieve a smoother pasta. The way you fold depends on how your dough is turning out. But you want to aim to maintain an even width. This is easier said than done – and for at home pasta it doesn’t matter if you have some unevenly shaped pasta!
Work through the settings, folding and cutting (if the dough becomes too long to work with) as necessary.
For rav I stop at 6. You want to be able to see through the dough.
Lay the pasta sheets out. Add small mounds of filling with a 3-4 cm space between each one. Brush a light amount of water around each one, lay an equal sized pasta sheet over the top. If you have wider pasta sheets, you should just be able to fold it over itself. (see pictures below).Use a knife to cut the individual ravioli. Press down the edges.
For a pappardelle at 5. (Pappardelle is good for the leftover dough here (if any)). You want to almost see through the dough. You can use the attachment to create the pappardelle, or fold and use a knife for a more rustic-no fuss look (see pictures).

 

Pasta is good to dry overnight and stored in an air tight container to be used over the week.

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