150mm Hand Operated Pasta Machine
Go to Whole in One Sales
Recipe: Perfect Homemade Pasta
Home-made pasta is so easy and tastes so much better than shop bought.
Ingredients
- 200g (7 oz) “00″ type flour
- 2 Large organic eggs
- Salt
- Make a heap out of your flour on a chopping board with a hollow well in the middle.
- Crack your eggs into the hollow and begin to mix around by hand. Warning; at first it will form crumbs and won't look like it will ever come together. Keep working and it will.
- Now time to knead; I find the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist. I then simply fold it back on itself, give it a little twist and repeat. Keep doing this until the dough feels smooth.
- Wrap your ball of pasta dough in cling film and leave somewhere cool (the fridge is fine) for 1 hour.
- Remove your pasta from the fridge and flour a rolling pin and chopping board and as you’re using a machine roll out to about 1/2 a cm thick.
- Using the machine you can now pass it through on the widest setting; do this a couple of times, before reducing the width by one setting and passing through.Repeat the passing / reducing width process until the desired thickness of pasta is reached. Once done cut your pasta with a knife or cutting device on your machine into the desired shapes.
- Your pasta is ready. You can now either hang it to dry or cook it right away in salted boiling water – it’ll only take a couple of minutes, unlike dried pasta, so keep an eye on it.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 3 minute(s)
Thanks to Real Epicurean
150mm Hand Operated Pasta Machine
 |
| Go to Whole in One Sales |
Home-made pasta is so easy and tastes so much better than shop bought.
Ingredients
- 200g (7 oz) “00″ type flour
- 2 Large organic eggs
- Salt
- Make a heap out of your flour on a chopping board with a hollow well in the middle.
- Crack your eggs into the hollow and begin to mix around by hand. Warning; at first it will form crumbs and won't look like it will ever come together. Keep working and it will.
- Now time to knead; I find the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist. I then simply fold it back on itself, give it a little twist and repeat. Keep doing this until the dough feels smooth.
- Wrap your ball of pasta dough in cling film and leave somewhere cool (the fridge is fine) for 1 hour.
- Remove your pasta from the fridge and flour a rolling pin and chopping board and as you’re using a machine roll out to about 1/2 a cm thick.
- Using the machine you can now pass it through on the widest setting; do this a couple of times, before reducing the width by one setting and passing through.Repeat the passing / reducing width process until the desired thickness of pasta is reached. Once done cut your pasta with a knife or cutting device on your machine into the desired shapes.
- Your pasta is ready. You can now either hang it to dry or cook it right away in salted boiling water – it’ll only take a couple of minutes, unlike dried pasta, so keep an eye on it.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 3 minute(s)
Thanks to Real Epicurean
- 200g (7 oz) “00″ type flour
- 2 Large organic eggs
- Salt
- Make a heap out of your flour on a chopping board with a hollow well in the middle.
- Crack your eggs into the hollow and begin to mix around by hand. Warning; at first it will form crumbs and won't look like it will ever come together. Keep working and it will.
- Now time to knead; I find the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist. I then simply fold it back on itself, give it a little twist and repeat. Keep doing this until the dough feels smooth.
- Wrap your ball of pasta dough in cling film and leave somewhere cool (the fridge is fine) for 1 hour.
- Remove your pasta from the fridge and flour a rolling pin and chopping board and as you’re using a machine roll out to about 1/2 a cm thick.
- Using the machine you can now pass it through on the widest setting; do this a couple of times, before reducing the width by one setting and passing through.Repeat the passing / reducing width process until the desired thickness of pasta is reached. Once done cut your pasta with a knife or cutting device on your machine into the desired shapes.
- Your pasta is ready. You can now either hang it to dry or cook it right away in salted boiling water – it’ll only take a couple of minutes, unlike dried pasta, so keep an eye on it.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 3 minute(s)
Thanks to Real Epicurean
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