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Fresh Egg Pasta
I ONLY eat my own home made pasta now and love it. So fresh and cooks so fast. Yes the prep time is a bit longer, but treat the kneading as bit of an arm & shoulder workout with a bit of cardio thrown in and you are sorted. Besides, the ladies love the sight of a man working hard in the kitchen. I find that a good bottle of red wine is essential in any pasta recipe. I generally drink about two or three glasses duirng the process, but you can use more if you prefer:-)
The recipe I use is similar to the one above, except I don't salt the raw dough as I find it dissolves in the cooking process and can reduce your smooth texture a bit. I rather salt the boiling water. As a rule of thumb, I use 100g flour to 1 egg per portion of pasta, so two eggs and 200g flour is enough for two. Also, if you are making a slightly larger amount, try adding half a cup of finely pureed raw Silverbeet instead of one of the eggs. It takes a little longer to bind in the kneeding process, but it makes for a nice green pasta with a veggie taste. Great for the stronger tomato or chilly based pasta sauces.
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