Monday, September 14, 2009


i went and got my pasta machine out of storage a couple of weeks ago because i thought it was about time to give it a whirl. it's over thirty years old and never seems to get much of a work out. i believe it was originally bought to make noodles, but my mother has never been much of a cook, it got used maybe once? she passed it onto her sister, but i don't think much happened there either. i thought that now i had the thermomix, there was really no excuse to at least try it out. the thermomix did a beautiful job of mixing the dough, and i believe cranking the dough through the rollers of the pasta machine several times.made the texture of the fettucine we made exceptional. i used continental sharps flour - i remember yuyah's mother saying she liked using a coarser flour for making fresh pasta and who better than an italian lady to advise on such a matter?

allow 100 grams of flour per person.

400 grams continental sharps flour
4 eggs
a splash of olive oil
a little water, if necessary

mix the flour, eggs and oil together until combined. if you are unable to press bits of the mixture to form a dough, just add a little water. knead the dough until smooth. cover it and set aside so it can rest. if you use the thermomix, knead the dough for 3 or 4 minutes on interval speed.
once rested, take off a handful of the dough and put it through the machine, rolling and folding it on the thickest setting until it becomes very smooth and strong. once you're happy with it, roll it thinner progressively and use it as you wish.

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