Daniel Meredith "The Wild Chef"

My fresh egg pasta!

Fresh egg pasta
An easy method to adapt, all you need is a bit of patience and love!
Write a review
Print
Ingredients
  1. 6 Large free range eggs
  2. 600g tipo '00' flour
  3. Pasta rolling machine (optional)
Instructions
  1. Place the flour on a board or in a bowl. Make a well in the centre and add the eggs. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
  2. Knead the pieces of dough together – with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough! Additionally if you have a food processor, add the dry ingredients and while mixing on low add the egg gradually until combined.
  3. Now's the fun part! knead your dough and work with it to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente (firm to the bite)
  4. Kneading is no scientific wonder, bash it, squash it, reshape and pull it, stretch it. It's quite hard work. You'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure its thoroughly covered!
  5. Rolling your pasta takes time and patience, I find it easiest with a pasta rolling machine but you can use a rolling pin also. I would imagine there will be tonnes of grandmas around Italy rolling pasta by hand! Clear the bench of any clutter, you don't want to be rolling pasta over and around kitchen stuff. Okay, dust the bench with some of your lovely '00' flour and flatten a lump of dough out with your hands, adjust the pasta machine at the widest setting and carefully feed through. The trick is to not stuff too much through the machine so just take your time. Click it down a level and repeat.
  6. At this stage you want to fold your dough in half and roll through again on the highest setting, do this 5 or 6 times as this works the dough.
  7. Now its time to roll out your dough so keep rolling and click down the level each time. I normally go till the 2nd to last setting. If you see any tearing or dosent look silky smooth don't be afraid to fold your dough in half and repeat the rolling method.
  8. You will need to cut and shape your dough as soon as possible, to stop it from drying put a damp cloth over the rolled dough to stop it from drying out!
http://www.thewildchefnz.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>