Recipe: Pasta dough variations
- Details Category: Breads Published on Wednesday, 17 October 2012 20:00 Written by ethel :
- 600g/1lb 6oz Tipo ‘00’ flour
- 6 large eggs or 12 yolks.
- Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.
- 200g/7oz ‘00’ or plain flour, plus extra to flour the pasta machine
- 4 free-range egg yolks
- ½ tsp salt
- 200g Italian flour or plain white flour
- 2 medium eggs
- Semolina for dusting
- 300g (11 oz) plain flour
- 1 pinch salt
- 2 eggs, beaten
- 100ml (4 fl oz) semi skimmed milk
- 1 tablespoon butter
- 300g strong plain flour
- 3 eggs
- 1 tbsp olive oil
- pinch of salt
- Mix ingredients in a food processor until it looks like breadcrumbs.
- Knead together to form a ball which should be soft but not too wet.
- Cover with clingfilm and leave to rest in a cool place for at least 10 minutes – preferably 30 to 60 minutes.
- Using a rolling pin flatten and fold over. Repeat this 7 times.
- Divide into 2 or more pieces and put through pasta roller.
- For first few times use the largest setting and fold and rotate.
- When silky, roll to desired thickness.