FRESH PASTA
There's something downright magical about making fresh pasta. First up, the texture is a game changer! Freshly rolled and cut, it has this incredible bite that dried pasta just can't compete with. It’s like the difference between a warm hug and a stiff handshake.
As you knead the dough, it’s a sensory delight that sets the stage for your culinary creation. Plus, there’s a certain satisfaction that comes from saying, "Yeah, I made that!" when you're serving up a plate of your homemade goodness to friends or family. They’ll be impressed, and let’s be honest, who doesn’t want to show off a little?
And for the time of your life, pasta making is a fantastic way to flex those cooking muscles. It’s a hands on process that's satisfyingly therapeutic. You can invite mates over for a pasta night, turn up some fun tunes, and before you know it, you've got a delicious banquet and a great bonding experience.
I have been making pasta for years with my mate Max (PASTABOIS) and everytime we cook up together, it feels really special. Pasta is ingrained in my greek body having grown up with it, so play around with my base recipe and take yourself anywhere with it.
FRESH PASTA
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FRESH PASTA 〰️
180gm 00 flour
150gm durum wheat semolina
3 egg yolks + 2 eggs + water up to 180ml
Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle and pour in lightly whisked egg yolks, eggs and water. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.
Once your dough has rested for 30 minutes, cut off piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.
For different shapes and cuts hit the link below.