Soldato
Well I had a spare hour and decided that I thought I would give making some pasta a go. I love my cooking but never normally have huge amounts of time to play around so this afternoon I did exactly that.
Now I don't have a pasta roller machine thing (whatever the actual name is!) but thought I would see what it would come out like anyway.
I followed the basic recipe of:
• 600g/1lb 6oz Tipo ‘00’ flour
• 6 large free-range or organic eggs or 12 yolks
(serves 4)
Now, I didn't want to make near this much as I was playing around so just used 200g's of flour and 2 large eggs. I had just plain normal fine flour, but it turned out OK but you can use the above as well as durum semolina.
Sieve flour in to large mixing bowl and make a well in the middle of the flour with your finger. Add the eggs to the well (I would crack in to a bowl and brake the yolks as otherwise it's a bit harder in with the flour.) and then start to gradually mix in the flour. You can so it with hands or a tool. I chose the messy option!! Much more fun!
Once the sticky mess starts to come all together it should look a bit more like dough. When you've got it looking like this you can get rid of the bowl and start to knead the dough, which develops the glutton in the flour apparently and stops the pasta going all gloopy in the pan when cooking. I worked with it for a fair while on a flour dusted surface and pulled it all over the shop until it felt much springier. You are supposed to leave this about 20-30mins before you then start to roll it out but make sure it's covered with clingfilm or it will dry out.
Then, as I haven't got a pasta machine, I chopped the lump in to smaller pieces (to make it easier for me with just a rolling pin) and again with a flour dusted surface, rolled out the dough pulling it as I did to try and ensure an even and thin enough pasta, as it does tend to want to spring back in to place. I did this until I was happy with the thickness of the pasta and then chopped it up.
I went for some tagliatelle style as it seems easiest!
In these lots I added a little chilli powder as well as I was playing about to see what it would taste like.
This was the first lot I did and I didn't roll it as thinly, but only takes a couple of mins on the cooker with a little salt.
And...
Served with some good old left overs of a med style chicken sauce from last night!
Really chuffed with it to be fair, thought it would be awful and deffo want to give it a go with some ravioli and that now.
Anyone else got any recipes or stories?
Now I don't have a pasta roller machine thing (whatever the actual name is!) but thought I would see what it would come out like anyway.
I followed the basic recipe of:
• 600g/1lb 6oz Tipo ‘00’ flour
• 6 large free-range or organic eggs or 12 yolks
(serves 4)
Now, I didn't want to make near this much as I was playing around so just used 200g's of flour and 2 large eggs. I had just plain normal fine flour, but it turned out OK but you can use the above as well as durum semolina.
Sieve flour in to large mixing bowl and make a well in the middle of the flour with your finger. Add the eggs to the well (I would crack in to a bowl and brake the yolks as otherwise it's a bit harder in with the flour.) and then start to gradually mix in the flour. You can so it with hands or a tool. I chose the messy option!! Much more fun!
Once the sticky mess starts to come all together it should look a bit more like dough. When you've got it looking like this you can get rid of the bowl and start to knead the dough, which develops the glutton in the flour apparently and stops the pasta going all gloopy in the pan when cooking. I worked with it for a fair while on a flour dusted surface and pulled it all over the shop until it felt much springier. You are supposed to leave this about 20-30mins before you then start to roll it out but make sure it's covered with clingfilm or it will dry out.
Then, as I haven't got a pasta machine, I chopped the lump in to smaller pieces (to make it easier for me with just a rolling pin) and again with a flour dusted surface, rolled out the dough pulling it as I did to try and ensure an even and thin enough pasta, as it does tend to want to spring back in to place. I did this until I was happy with the thickness of the pasta and then chopped it up.
I went for some tagliatelle style as it seems easiest!
In these lots I added a little chilli powder as well as I was playing about to see what it would taste like.
This was the first lot I did and I didn't roll it as thinly, but only takes a couple of mins on the cooker with a little salt.
And...
Served with some good old left overs of a med style chicken sauce from last night!
Really chuffed with it to be fair, thought it would be awful and deffo want to give it a go with some ravioli and that now.
Anyone else got any recipes or stories?
..roller for best results/ease though 
