As the credit-crunch bites, so do my posts ? Fresh Egg Pasta recipe, Recipe As the credit-crunch bites, so do my posts ? Fresh Egg Pasta recipe

As the credit-crunch bites, so do my posts ? Fresh Egg...

Posted the 14/10/2008 15:40:46 By The ramblings of The Food Flunky (Visit website)

Once again a nod to being thrifty in the current climate. This fresh egg pasta recipe is not only tasty it’s also a celebration of great ingredients. Apologies however for the ‘Ode al dente’ …

With reference to my last post on thrift here’s the Egg Pasta recipe and a rather cringe-worthy ditty. All things taken into consideration, it is actually cheaper to buy fresh pasta but I haven’t come across any that are suitable for Ravioli. Once again, the ‘value’ of making your own pasta far outweighs the cost.

Ode al dente

My 3 free-range creamy yolks of embryo gone,

break forth unto ‘double-0′ and spill your song.

Enrich, elasticate and empower these humble milled means,

and let me fill your slippery skin with my wilted greens.

Apologies guys … definitely ‘barred’, rather than ‘The Bard’ …

… anyway that’s the ingredients in a nut-shell (egg-shell?).

This recipe makes about 250g of fresh egg pasta, enough for 12 large Ravioli and 1 large Lasagna (3 layers of pasta).

Equipment:

Pasta machine

Damp tea towels

Workspace

Ingredients:

250g ‘00′ flour, plus extra for dusting

3 large free-range eggs (2 whole eggs and the yolk only of the third)

Pinch of salt

Water to keep your hands moist

Method:

Tip the flour onto a large clean work surface. Make a well in the middle and add the whole eggs and yolk into the middle making sure all the yolks are broken. Add a pinch of salt.

Using your finger tips, work the ingredients together by pulling the flour into the eggs in a circular motion. Start building up the mixture until completely combined.

Work the flour and eggs much like you would bread dough. Keep your hands moist to avoid the dough drying-out.

After about 5 minutes of work you should have a stiff yellowy ball of dough. Wrap the dough in a damp tea-towel and leave to rest for about an hour.

Once rested, place the dough on a lightly floured surface and roughly flatten to about 2 cm thick with a rolling pin.

Set the pasta machine to it’s highest (or lowest?) setting. Basically the setting with the widest gap between the rollers. Run the dough through the machine a couple of times, and then knock the setting down (or up?) and repeat.

Work the ever lengthening pasta sheet all the way through the machine to it’s lowest (or highest?) setting until you have 1 long sheet about 1.5 mm thick.

Fold the sheet over on itself to the approximate width of the pasta machine and repeat the above steps but feed the pasta through width ways. This will help to strengthen the pasta.

Cut the pasta sheet into more manageable lengths if preferred. Dust each layer with a little flour and cover with a damp tea-towel. I would recommend using immediately however to avoid drying-out.

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