Loading page…
To make fresh pasta at home in ten minutes, you only need a chopstick or a bamboo skewer and a knife. These pastas are made without water, just from flour, optional left over stale bread, salt, oil and eggs, mixed with your fingers. For extra flavor, I use black himalayan salt that has a strong egg flavor. Pairs well with bread crumbs and croutons from stale bread.
View original recipe on cookpad.com3 ounces of flour or stale bread/flour mix in bowl, indent in center to put fresh egg, drizzle with olive oil, work with fingers till mixed. For every three more ounces of flour, add one more egg. Drizzle with olive oil. Sprinkle salt.
Add second egg, add three more ounces, drizzle olive oil, punch down with knuckles till dough is well mixed.
Knead and squeeze till dough doesnt absorb flour anymore. Keep kneading.
Put doughball on floured board. Cover sith kitchen towel. Rest half an hour.
Dust dough with flour, roll out to all dente fettucini thickness, 1/16th inch, 1.5 millimeters, the same thickness as an american penny.
Roll dough over bamboo skewer like a pancake wrap, roll tight.
Put drop of olive oil on sharp knife, remove skewer.
For fettucini, cut rolled dough in thin strips, unroll, lay out or hang to dry few minutes. Enjoy.
For bowtie pasta, make 2” wide strips of pasta, cut in 2” pieces with pizza or ravioli wheel cutter, pinch in center to make bows, dry half hour. Bowties absorb more sauce in their nooks and crannies.
No notes yet. Be the first to share your experience.