Fresh pasta

…I like to blend some of the Caputo double ground semolina for a better mouth feel.
( 5 parts Caputo chef’s flour to 1 part Caputo double ground semolina )
I usually do no add salt to my pasta and just salt and water when i boil the pasta
besides my sauces are usually very flavourful.

Fresh Pasta

Keyword: pasta fresca

Ingredients

Recipe1:

  • 1 Kg 00 Pasta Flour
  • 10 whole eggs

Recipe 2:

  • 500 g Pasta Flour
  • 16 Egg yolks

Instructions

  • Pour flour on pastry board and make a hole in the middle, like a volcano
  • Place eggs in the middle and work the flour into the eggs a little at a time in a
  • circular motion with the tips of your fingers. Be sure not to let the eggs escape
  • from your flour.
  • Once the eggs are incorporated into the flour, knead until the dough is smooth
  • and consistent. Depending on the size of the eggs you might need to add a little
  • more flour or another egg to achieve the proper consistency
  • Wrap the dough ball in plastic wrap and allow to rest for a least half an hour
  • before rolling it out

 

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