pasta dough recipe
This is another pasta dough recipe that you should try.
Ingredients
1. 300g ‘00’ pasta flour, plus extra for dusting (from large supermarkets and Italian delis)
2. 1/2 tsp fine salt
3. 2 large, organic eggs, plus 3 large, organic yolks
4. 2 tsp olive oil
5. Semolina or fine cornmeal, for dusting
Method
1. 1. Sift the flour and salt into a mound on a large, clean work surface. Make a well in the centre, making sure the flour ‘walls’ are high. Beat together the eggs, egg yolks and olive oil and pour into the well.
2. 2. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together – add a dash of water if it’s a little dry. Using both hands, form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
3. 3. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest.
4. 4. Cut the pasta into neat lasagne sheets, or make tagliatelle. To do this, roll up like a Swiss roll, trim the ends neatly and slice at 5mm intervals. Unravel the tagliatelle and toss in more semolina, until ready to cook.
Nutritional info
Per serving: 392kcals, 11g fat (2.7g saturated), 14.4g protein, 63g carbs, 1.2g sugar, 0.8g salt
Source: deliciousmagazine.co.uk
This is another pasta dough recipe that you should try.
Ingredients
1. 300g ‘00’ pasta flour, plus extra for dusting (from large supermarkets and Italian delis)
2. 1/2 tsp fine salt
3. 2 large, organic eggs, plus 3 large, organic yolks
4. 2 tsp olive oil
5. Semolina or fine cornmeal, for dusting
Method
1. 1. Sift the flour and salt into a mound on a large, clean work surface. Make a well in the centre, making sure the flour ‘walls’ are high. Beat together the eggs, egg yolks and olive oil and pour into the well.
2. 2. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together – add a dash of water if it’s a little dry. Using both hands, form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
3. 3. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest.
4. 4. Cut the pasta into neat lasagne sheets, or make tagliatelle. To do this, roll up like a Swiss roll, trim the ends neatly and slice at 5mm intervals. Unravel the tagliatelle and toss in more semolina, until ready to cook.
Nutritional info
Per serving: 392kcals, 11g fat (2.7g saturated), 14.4g protein, 63g carbs, 1.2g sugar, 0.8g salt
Source: deliciousmagazine.co.uk
pasta dough recipe
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