Fresh Pasta
Method
Add flour and add lemon zest to bowl ⓘ
Season with salt and pepper
Crack eggs into another bowl and whisk with a fork
Gradually add the egg into the flour and mix
Until larger clumps start to form, transfer to a working surface and starts to knead with hands
Knead for about 10 minutes until it is smooth and not sticking on your hands anymore
Cover dough with cling film and put in fridge to rest for 20 minutes
Prepare your pasta roller ⓘ
Start with half by cutting the dough in half
Slightly flatting dough with hand
Roller in the highest setting, and start feeding the dough into the roller
Repeat by lowering the setting until you can slightly see your hands through the sheet ⓘ
Feed the sheet into the cutter ⓘ
Dust the pasta with a dash of flour and set aside to avoid sticking
Repeat the steps for second half of the dough
Bring a pot of salted water to boil ⓘ
Add the pasta, and it should be done in 2-3 minutes ⓘ
Ingredients
00 millet flour ⓘ
whole egg ⓘ
lemon
olive oil
salt & pepper
200 g
2
half
1 tbsp
1 tsp
Ingredients
00 millet flour ⓘ
whole egg ⓘ
lemon
olive oil
salt & pepper
200 g
2
half
1 tbsp
1 tsp
Method
Add flour and add lemon zest to bowl ⓘ
Season with salt and pepper
Crack eggs into another bowl and whisk with a fork
Gradually add the egg into the flour and mix
Until larger clumps start to form, transfer to a working surface and starts to knead with hands
Knead for about 10 minutes until it is smooth and not sticking on your hands anymore
Cover dough with cling film and put in fridge to rest for 20 minutes
Prepare your pasta roller ⓘ
Start with half by cutting the dough in half
Slightly flatting dough with hand
Roller in the highest setting, and start feeding the dough into the roller
Repeat by lowering the setting until you can slightly see your hands through the sheet ⓘ
Feed the sheet into the cutter ⓘ
Dust the pasta with a dash of flour and set aside to avoid sticking
Repeat the steps for second half of the dough
Bring a pot of salted water to boil ⓘ
Add the pasta, and it should be done in 2-3 minutes ⓘ
00 flour is the finest ground flour you can get. It is high-gluten which gives the pasta its end texture. *not suitable for all diet
You can be creative and add in any flavouring here. Instead of using lemon, you can use any citrus fruits available; or if you want some spiciness, add some chilli powder. Use your imagination!
This recipe calls for 2 whole eggs. For drier dough use more egg whites for tube-shaped pasta (ziti, penne, macaroni); for wetter dough use more egg yolks for pasta that needs to be rolled into sheets (lasagna, ravioli, fettuccine ,linguine)
If you don’t have a pasta roller/maker, you can hand roll, just takes more time and patience!
If it starts to feel the dough is sticking to the roller (harder to roll), dust with flour before feeding again. (but not too much flour to avoid drying the dough)
You can basically use this sheet to feed to any shape of cutter you want!
Be generous with the salt!
The beauty of freshly made pasta, cooks in 2 minutes!
This recipe and tips was given to me by participating in the Cuisine Techniques Essential short course at Le Cordon Bleu London.
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