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Pasta Dough

If you have time, fresh pasta can be one of the most rewarding dishes to make. The flavour and texture is incredible!

Method:

  1. For coloured pasta, blend spinach or beetroot with the egg in a food processor. If you are making plain pasta, you can skip this step.
  2. Measure out the flour and tip into a bowl. Add the egg mixture, or for plain pasta, crack the egg into the flour. Knead the mixture with your hands.
  3. The mixture will be quite dry, but keep kneading for around 7-10 minutes, until you have a firm, even dough, with no cracks.
  4. Once you have reached this consistency, wrap the dough in cling film and set aside for 20 minutes.
  5. After 20 minutes, unwrap the dough, and lightly dust with flour. You can now choose to make your pasta shapes. Using a pasta machine, you can make spaghetti, tagliatelle or lasagne sheets. Remember to keep dusting with flour and aim for thin pasta sheets.
  6. Flour your pasta shapes and spread them out on the board to dry.
  7. Boil a pan of salted water. Add the pasta to the water and cook for 2 to 3 minutes. Drain and add your pasta sauce.
  8. Suggested Sauces: Good quality olive oil, garlic and chilli | Sage and butter | Cherry tomatoes and basil | Beef ragu| Pancetta, cream and mushroom

 

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Cheng Peng
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Pasta Dough

If you have time, fresh pasta can be one of the most rewarding dishes to make. The flavour and texture is incredible!

COOK 60 MINS
1 SERVINGS

Ingredients

  • 00 Flour – 100g 
  • Egg – 1
  • Spinach (optional) 
  • Beetroot (optional)