Behold the wonder of fresh pasta
Le Amazant Monsieur H and the Divine Miss K gifted me with a christmas present right off my list – a pasta maker!
I haven’t yet found the perfect pasta recipe – the one I followed (2 cups plain flour, 3 eggs, 1 tsp EVOO, 1 tsp water) turned out dough that was a little too dry, so I had to resuscitate with another egg and some more olive oil. Nice pasta, but I don’t recall the quantities of oil that I added, so no “learnings” to carry over. I do have half of the dough in the freezer (there is only so much pasta one can eat in a week), may make lasagna sheets or ravioli with that, who knows?
First attempt - I think this pasta cut might work on dough that's a slightly thicker setting
Learnings from the first batch of pasta: it is important to flour the pasta after you cut it, otherwise it will clump when you cook it or store it, leading to wodges of pasta that don’t come apart as cooked.
Future plans: I do want to get 00 flour which is featured in other recipes and see how that works out for me. And I am curious about the pasta produced by a wholemeal / plain flour mix…plus I think a small clothes airer would be a good investment, so I can make and dry my own pasta!
Have you also found that pasta tends to become grey if left to dry for too long? It didn’t use to happen to me in Italy, but I guess it might be the humidity over here or something. My recipe with 00 flour is: 300gr 00 flour, 3 eggs, 1 tblsp EVOO, 1/2 tsp salt and 1 tblsp water (or more if a bit too dry, otherwise if I add eggs or EVOO it might alter the taste), which is very similar to yours. It comes out great everytime, I recommend it. =)
Thanks for the recipe – will definitely give it a go!
I found after adding the extra egg to the recipe I had, it was a bit too eggy – good for noodle soup, though. I did wonder if the reason for the dryness of my dough was the heat in Perth.
I didn’t have a problem with it going grey at all, but I did use it pretty quickly.
I froze half my dough. With the dough I didn’t freeze, i used a quarter and then used the other quarter the next day.
The quarter I used the next day was covered in cling wrap. It actually seemed to be more workable and pliable than the quarter I used the same day I made it.