I made my own pasta !

Raymond Lin

Raymond Lin

Raymond Lin

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100g of flour to 1 egg (and a pinch of salt)

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Wrap it in cling film and let it sit for 30 mins before rolling.

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I couldn't find my rolling pin so the wine bottle had to do.

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I also don't have a pasta cutter! (rule of thumb, the thicker the sauce, the wider the pasta you should make)

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It is THAT simple, btw, the Semolina is not for adding in, it is purely to put on the worktop so after you cut the pasta and lay it down, it goes onto that. If you use flour you are adding unnecessary extra flour to it, and when you put the pasta into the water, the flour on the outside will make the pasta all sticky and it all stick together.

Where as the semolina just dissipate.
 
What consistency does the pasta go, so you know not to over fold?

It looks like you have just made my work lunches 100% tastier and cheaper!
 
decmatt said:
Cheers :) Will give it a go soon! Great post!
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If the dough is too dry, you can either

1 - crack another egg into a bow, whisk it, and using a tea spoon add a touch into the dough

2 - add a tiny bit of olive oil

If the dough is too wet, sprinkle a bit of flour.

I added a little more egg as it is a small economy egg rather than a large free range one.

p.s. get 00 grade (double zero) flour, sometimes call pasta flour.
 
DirtyJester said:
Have to say that looks rather good indeed and all made without a fancy pasta machine too.
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Well, I'm thinking of getting one because it takes some serious elbow grease to get it thin and even especially with only a wine bottle lol and mine could be thinner still, about halved.

But I don't make this enough to really warrant one. As a Christmas present it'll be perfect :D
 
Raymond Lin said:
Well, I'm thinking of getting one because it takes some serious elbow grease to get it thin and even especially with only a wine bottle lol and mine could be thinner still, about halved.

But I don't make this enough to really warrant one. As a Christmas present it'll be perfect :D
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Oooh don't mention that word it's still August :p

Question for you, would it be possible to make the pasta into ravioli and then freeze them to cook at a later date?
 
DirtyJester said:
Oooh don't mention that word it's still August :p

Question for you, would it be possible to make the pasta into ravioli and then freeze them to cook at a later date?
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I would think so, can't see why not. Make a batch and take them out as many as you need. Make sme giant ones like size of your hand if you want!

Without preservatives though I would've leave them too long.
 
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