Ge­off Scott pasta

“It’s not hard,” says Ge­off Scott

The New Zealand Herald - Bite - - This Week -

When I trained in the three-star Miche­lin kitchen of Milan’s Gualtiero March­esi, my job was to hand make the fresh egg pasta each day: two types, plain and spinach. There was no food pro­ces­sor, all the in­gre­di­ents were just tipped on to an old wooden work bench and away I went. My time in Italy was full of great ex­pe­ri­ences, but it was the pasta mak­ing I en­joyed the most. For those with a pasta ma­chine at home, it’s time to dust it off and get rolling. Th­ese recipes can also be made with­out a ma­chine; all you need is a rolling pin.

Fresh egg pasta

3 eggs

2 tsp olive oil ½ tsp salt

300g flour

1 Whisk eggs with oil and salt.

2 For the time-sav­ing method, place flour in a food pro­ces­sor with egg mix then blend un­til a dough starts to form. Tip out on to the bench and knead ag­gres­sively by hand un­til firm, smooth and slightly silky and elas­tic to the touch; add a lit­tle flour if too sticky. Di­vide in two, flat­ten dough as much as pos­si­ble then wrap tightly in cling film and rest in the fridge for 30 min­utes. For the hand­made method, tip flour on the bench, make a well then pour in egg mix. Us­ing clean hands work the flour into the eggs un­til a dough be­gins to form. Con­tinue to knead as above.

Pho­tog­ra­phy & styling by Tam West

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