Fresh Pasta With A K.A.
From gaspesiangal 8 years agoIngredients
- 1 cups all purpose flour, I use unbleached shopping list
- 1 cup semolina flour, fine grind shopping list
- 1 tbs olive oil shopping list
- pinch of salt shopping list
- 2 tbs warm water, depending on the humidity in the air you may need more or less. shopping list
- 3 eggs shopping list
- ⅛ to ¼ AP flour, additional amount shopping list
How to make it
- Place the first two flours in a large bowl and create a well.
- Crack the eggs into the well and mix well, by hand.
- Add the olive oil and salt, knead to incorporate the salt and oil.
- Add the the extra flour and water as needed. Pasta should not be sticky.
- Let rest 30 mins, covered with plastic wrap.
- Separate into smaller sections, 4 works for me.
- Place the pasta attachment into the slot and set to #2.
- Pass sections of the dough through. This will produce a dough that has holes and odd looking. Don’t panic, it should look this way. Continue to pass through until dough is smooth.
- Adjust to #7 and pass the dough through again. Lay the dough flat or on a pasta dryer.
- The dough is now ready to be cut. You can lay the sheets on a clean, flat surface and cut using a knife or pizza cutter or use the attachment for the K.A. if you have one.
- Once cut place the pasta on parchment or wax paper to dry or hang on a pasta dryer if you have one.
- Notes: If the dough is too stick, add flour, a little at a time and pass though the rollers on #2.
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