I made the pasta again tonight, with a few modifications, and it was great!
This time, I used all white flour, and only three eggs. Knead the pasta until it's springy and soft. Wrap in glad wrap and set aside for a half hour. When you push a finger into the dough it should bounce back to its original shape immediately.
Roll the dough really flat. I chopped the dough into long strands of varying widths- from 0.5cm to 3 cm. Then, I put them in boiling salted water for a couple of minutes.
I served them with creamy mushroom sauce and fresh organic spinach. This is definitely worth the effort, and is just in a different league to store bough pasta.
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ReplyDeletem
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that looks so freaking goooooooooooood!
added you to my blogroll
Home made always does taste better!
ReplyDelete(even homemade ice cream!)
I just don't think my pasta would turn out as...pasta-looking as yours!
;)
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hexebart - thanks! :) It is really, really, surprisingly easy and super tasty. And such a great recipe to make with littlies. It's very tactile and safe, and so satisfying to see it go from pasta dough to the finished item.
ReplyDeleteShay - home made is fantastic. bread. jam. pizza. pasta. everything. you must make this!!