The Australian Women's Weekly

Test Kitchen tips

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Hand-rolled pasta: Using a rolling pin, roll out dough pieces on a lightly floured surface, rolling from centre toward edges. As the dough gets thinner, rotate it 90 degrees and repeat until 2mm thick. Cutting pasta: For ribbon pasta, dust with semolina and roll into an 8cm-wide flat length, then cut into 7mm- (fettuccine), 5mm- (tagliatell­e), or 1.5cm-wide (pappardell­e) strips. Flour:

In Italy, flour is graded 1, 0 and 00. Doppio zero flour or “00” flour is available from supermarke­ts and delis; it is the most refined, with a talcum powder-like texture and relatively high protein content (9.5 per cent), perfect for making pasta.

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