Fresh Pasta (By Michael Romano) |
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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 2 |
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I finally plucked up the courage to make my own pasta and I couldn't believe how easy it is. I have made it three times in 10 days and it gets quicker and easier every time. This is a summary of Michael Romano's instructions from The Cook's Book edited by Jill Norman. The book has photos for every stage in the process but these are the basics. I add it to Recipezaar so that I can print it off and use it as a reminder (the book is a huge hardback and the pasta photo-story goes on for 6 pages!). This method is with a pasta machine but the book includes hand-rolling instructions as well. I use semolina flour not the flour suggested by Romano - simply because when I went to the deli and asked for pasta flour that is what I was handed! Please note the preparation time includes waiting time which gives plenty of time to make the sauce! Ingredients:
165 g flour ('oo', strong white, or semolina) |
1/2 teaspoon salt |
2 eggs |
Directions:
1. Pour the flour on a clean surface and make a deep well large enough to hold two eggs.
2. Add the eggs to the well (it may spill over, try to minimise this).
3. Beat the eggs and the flour together from the inside out.
4. When the eggs are mixed into the flour enough for them not to run use your hands to mix the remaining flour into the dough. At some point no more flour will be absorbed - this is fine.
5. Place the dough on a clean piece of work surface and scrape the worksurface clean. Keep the flour remnants and sieve them back onto the worksurface.
6. Knead the dough for 5-8 minutes. Use the flour to stop any stickiness on the dough but don't add so much that it gets dry.
7. When the dough is very smooth and elastic it is ready. Wrap it in cling-film and leave at room temperature for 30 minutes to 2 hours.
8. When the pasta dough has rested, cut it into four and work with one piece at a time, keep the rest of the dough wrapped in the clingfilm while waiting.
9. With your hand, roughly flatten the piece of dough into a circle and feed it through the pasta machine on the thickest setting.
10. Reduce the setting by one and pass through again.
11. Do this once more. NB During this process you may need to sprinkle the pasta with flour to stop it sticking.
12. Fold the pasta into thirds and flatten with your fingers.
13. Return the machine to its widest setting.
14. Feed the pasta through with the unfolded end first.
15. Repeat this folding and stretching process 5 or 6 times.
16. Feed the dough through again and gradually reduce the setting. The pasta is probably thin enough at the next to last thinnest.
17. If making stuffed pasta do so immediately, otherwise lay the pasta on a clean dry tea-towel for 15-25 minutes to dry out enough to be easily cut to the required shape.
18. The pasta should be cooked in rapidly boiling salted water in about 2 minutes (no oil!).
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