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 ⓘ
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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