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THTo be honest, I make fresh pasta probably more for myself than anyone, because once you have tasted rich, fresh, homemade pasta, the boxed stuff just isn’t as good… this is a simple pasta dough recipe that I use for any everything from fettuccine to ravioli!
• 2 cups (250 g) 00 flour
• 1 ½ cups (200 g) semolina flour
• 4 whole eggs
• 2–4egg yolks (4 makes it very rich and you will need to add a bit of flour most of the time but I like it rich)
Method
1. Sift the flour into a mound on a board or countertop.(or use a bowl if preferred). Make a deep well in the center.
2. Add the eggs and yolks. Beat gently with a fork, pulling in flour gradually.
3. Knead 8–10 minutes until smooth and elastic. The dough should be firm, not sticky.
4. Wrap in plastic wrap and rest 30–60 minutes at room temperature.
5. Roll out with a pasta machine to thin sheets (setting 6–7, depending on machines use a @marcatopasta ). Cut into fettuccine (about 6–7 mm wide).
6. Dust with semolina and keep lightly floured so strands don’t stick.
#pasta #pastarecipe #homemadepasta #easypasta #italianfood #italianrecipes #fettucine #freshpastamaking #dad #cookwithme #cooking
@thebateskitchen
