Basic Pasta for Pasta Fresca

Basic Pasta for Pasta Fresca

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Made with these products:

Serves 6
Preparation Time 10 Minutes Plus drying
Cooking Time 5 Minutes
Tools K Beater/ Pasta Fresca

Method

  1. Place the flour and salt in the Kenwood bowl. Add the eggs and oil and using the K Beater, mix on minimum speed or speed 1 for 1-2 minutes, until the mixture resembles breadcrumbs,but is slightly moist.
  2. Fit pasta fresca with the preferred screen and with the machine running on speed 2-3 drop small amounts of pasta dough mix into the feed tube. Leave to clear. Do not over-fill.
  3. Cut pasta at preferred lengths and leave to dry for 30 minutes, before cooking, or allow to dry completely. Use as required in your chosen recipe.

Cook's Notes The moisture content of flour varies so if necessary adjust by adding a little extra if the mix is too wet and starts to form a dough, or add a little water if the mix is too dry. As a general guide allow 75-125g (3-4 1/2oz) pasta per person. For 4 servings make a 3 egg mix and reduce the flour by 25%

Ingredients

  • 500g (1lb 2oz) plain flour
  • 2.5ml (1/2 tsp) salt
  • 4 eggs lightly beaten
  • 2.5ml (1/2 tsp) sunflower or olive oil

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