Make your own fresh pasta sheets at home

serves / 4 prep / 40 min­utes skill / ad­vanced

The Western Star - - TASTE -

Ingredient­s

375g (21⁄2 cups) plain flour

1⁄2 tsp salt

4 eggs, at room tem­per­a­ture

Plain flour, ex­tra, to dust

1. Sift flour and salt to­gether onto a clean work sur­face. Make a well in the cen­tre. Place the eggs in the well and use a fork to lightly whisk. Use your fin­ger­tips to grad­u­ally blend a lit­tle flour into the egg mix­ture. Work­ing with your fin­ger­tips, con­tinue to grad­u­ally draw the flour into the cen­tre un­til the mix­ture forms a dough. To check if the dough is the right con­sis­tency, press a clean, dry fin­ger into the cen­tre of the dough. If it comes out clean without be­ing sticky, it is the right con­sis­tency. If not, knead in a lit­tle more flour and test.

2. Lightly flour the sur­face. Firmly knead the dough by us­ing the heel of your hand to push down into it and then away from you. Lift the dough with your fin­ger­tips and fold it back on it­self to­wards you. Turn the dough a half-turn and re­peat. Knead the dough for 6-7 min­utes or un­til smooth and elas­tic. Di­vide the dough into 4 por­tions and wrap each in plas­tic wrap or cover with a clean, damp tea towel. Set aside for 10 min­utes.

3. At­tach a pasta ma­chine to the side of a work­bench and ad­just the ma­chine’s rollers to the widest set­ting. Spread about 4 clean, dry tea tow­els over the work sur­face close to the pasta ma­chine. Un­wrap a por­tion of dough and use the palm of your hands to flat­ten it into a rec­tan­gle. Dust the rollers with flour and roll the dough por­tion through. Dust again with flour and re­peat on the same set­ting. Fold in the shorter sides of the dough to make a smaller rec­tan­gle and feed through the ma­chine again. Re­peat this process 5-6 times.

4. Re­duce the width by 1 and roll the dough through as be­fore. Re­peat the process, re­duc­ing the set­ting each time un­til the dough is 1-1.5mm thick.

5. Spread the pasta sheet over the clean tea tow­els. Re­peat steps 3-4 with the re­main­ing por­tions of dough. Set the pasta aside for 10-15 min­utes.

6. Cut the pasta into the de­sired shape – strips for fet­tuc­cine, sheets for lasagne.

To cut the pasta into fet­tuc­cine by hand, loosely roll up a pasta sheet start­ing from the short­est end. Trim the ends and dis­card. Use a sharp knife to cut the pasta cross­ways at 5mm in­ter­vals. Un­ravel the pasta and cook im­me­di­ately.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.