Monday, July 5, 2010

Handmade pasta dough

So on the weekend I made lasagne, at hubby's request. It's been a while since I've made it (not exactly a healthy dish) but it is one of his favourites. I decided to make the pasta sheets from scratch. I've done it quite a few times before, you can't beat fresh pasta, so much better than store bought.

Here's the recipe and how you make it. Recipe comes from Urban Graze, a cooking school in the Kellyville area.


200g 00 Italian flour
4 egg yolks
2 eggs


Place flour in a medium sized bowl or directly on the workbench. Make a well in the centre.

In a small bowl, mix egg yolks & eggs together. Pour all eggs into the well in the flour.

Begin to mix slowly, drawing in flour from the sides gradually to begin to make a paste. This can be done with your fingers or with a fork.

As the mixture begins to thicken up, begin to mix with your hand. Once the dough begins to incorporate all of the flour, clean your hands and begin to knead the pasta dough

The dough will become very smooth and elastic. This will take from 5-15 minutes (when you press a finger into the dough the indentation doesn't stay, it springs back out)

Cover and set aside for 30 minutes to rest. (I tend to cover the dough in flour, cling wrap it and put in fridge for this part).

Once you are ready to cook whatever pasta dish you are making (in my case lasagne) remove dough from fridge and roll through pasta making machine

Cut into sheets the size of the dish you will be baking the lasagne in. Before long you will have enough sheets to use, yummo!
Happy cooking! :)

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