Pasta: Difference between revisions
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[https://food52.com/story/10262-how-to-make-fresh-pasta-from-scratch by Sarah Coates 2/3/14 FOOD52] | [https://food52.com/story/10262-how-to-make-fresh-pasta-from-scratch by Sarah Coates 2/3/14 FOOD52] | ||
It’s so simple: flour, eggs, and salt. No special flour, no special eggs, no special salt required. Once you nail down the basic technique, there’s no end to the variations. Swap in some semolina flour, like they do in southern Italy. Try a spelt or whole-wheat dough. Up the number of egg yolks and decrease the whites for a richer pasta, or replace some of the eggs with puréed spinach or beets. It can be as complicated as you want to make it, but at its heart, the recipe is as basic as it comes. | It’s so simple: flour, eggs, and salt. No special flour, no special eggs, no special salt required. Once you nail down the basic technique, there’s no end to the variations. Swap in some semolina flour, like they do in southern Italy. Try a spelt or whole-wheat dough. Up the number of egg yolks and decrease the whites for a richer pasta, or replace some of the eggs with puréed spinach or beets. It can be as complicated as you want to make it, but at its heart, the recipe is as basic as it comes. | ||
=====A basic recipe for fresh egg pasta===== | |||
[https://www.jamieoliver.com/recipes/pasta/a-basic-recipe-for-fresh-egg-pasta/ by JAMIE OLIVER] | |||
You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands. | |||
