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COOKING PASTA FROM SCRATCH
- Approx 100 gm 00 semolina flour per egg
- Approx 2 C flour for 3 eggs
- Add 1 TBL EVOO (on hands) Unless you are using a Kitchen Aid
- 3 C AP Flour
- 1 C Duram Flour
- 2 TBL EVOO (on hands or in Kitchen Aid) total
- 5-6 beaten eggs
- Start slowly in a Kitchen Aid with dough hook
- Wrap dough in plastic
- Let dough rest for about 30 minutes on counter
- Cut dough ball into medium sized piece (softball)
- Flatten on floured surface
- Roll flat, flip, roll, flip, roll, flip, etc
- Roll until nearly paper thin
- Put back onto floured surface
- Pappardeli is about one inch wide noodles
- Flour the top, then roll into a log – keeping floured all the way
- Cut into ribbons, then use fingers to separate
Use all your used vegetables to create a vegetable stock
Remove vegetables and put pasta into boiling water for 2-3 minutes
Types of Pasta by Width
- Lasagna Noodles About 2 inches wide
- Pappardelle About 1 inch wide
- Tagliatelli ½ inch wide
- Fettuccini ¼ inch wide
- Linguini 1/8 inch wide
- Spaghetti 1/16 inch wide
- Angel Hair 1/32 inch wide
