Basic and Rustic Homemade Pasta Recipe source: CookVegan
Ingredients: Serve 6-8
340g ( 2 cups ) semalina flour, plus more for sprinkling
100g ( 1 cups ) all purpose flour
235ml ( 1 cup ) hot water
Procedures:
In a large bowl, combine the flours and then add the hot water. You can also combine your ingredients in a food processor if you have one.
Stir the mixture with a fork until it starts to form a ball. Once the ball is formed you can use your hands to fully combine the dough. If it’s too dry, add more water ( a little at a time ).
Place your ball of dough onto a well floured surface. You will need to knead the dough for about 10 minutes, or until it become smooth and pliable. To knead, push the dough away from you with the heel of your hand. Then fold it over on itself, turn it and repeat.
Flatten the dough into a ½ inch thick pancake, then cut into quarters. Cover the dough with a tea towel and let it rest for 10 – 15 minutes.
Sprinkle some semolina flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can. You can make it as thin as an envelope, or as thick as 1/8 inch, which will create a chewy, rustic, country style pasta. Alternatively, you can roll your pasta using a machine.
After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as you desire, one sheet at a time. You can cut and mould your dough into any width or shape that suits. You can store any leftover dough or shaped pasta in a sealed container in the fridge.
ADDING FLAVORS AND COLOUR TO YOUR FRESH PASTA
Green Pasta with Spinash: steam 225g ( 1 cup ) of spinach or swiss chard leaves until they are soft and bright green. Puree in a food processor until smooth and press out as uch liquid as possible before addding to the flour.
Red Pasta with Beet Puree: Roast a large beetoot in foil in a 190 degree centegree ( Gas Mark 5/375 degree F ) oven until very soft. Peel and puree in a food processor. Combine with the flour before adding the water.
Yellow Pasta with Saffon: add a ½ teaspoon of ground saffron, or alternatively ground turmeric, to the flour before adding the water.
Speck Herb Pasta: finely chop a selection of fresh green herbs to equal roughly 6 tablespoons and combine with the flours. Any fresh herbs can be used but thinck about the souce you’ll pairing the pasta with to make sure they complement one another well. End.
Ingredients: Serve 6-8
340g ( 2 cups ) semalina flour, plus more for sprinkling
100g ( 1 cups ) all purpose flour
235ml ( 1 cup ) hot water
Procedures:
In a large bowl, combine the flours and then add the hot water. You can also combine your ingredients in a food processor if you have one.
Stir the mixture with a fork until it starts to form a ball. Once the ball is formed you can use your hands to fully combine the dough. If it’s too dry, add more water ( a little at a time ).
Place your ball of dough onto a well floured surface. You will need to knead the dough for about 10 minutes, or until it become smooth and pliable. To knead, push the dough away from you with the heel of your hand. Then fold it over on itself, turn it and repeat.
Flatten the dough into a ½ inch thick pancake, then cut into quarters. Cover the dough with a tea towel and let it rest for 10 – 15 minutes.
Sprinkle some semolina flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can. You can make it as thin as an envelope, or as thick as 1/8 inch, which will create a chewy, rustic, country style pasta. Alternatively, you can roll your pasta using a machine.
After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as you desire, one sheet at a time. You can cut and mould your dough into any width or shape that suits. You can store any leftover dough or shaped pasta in a sealed container in the fridge.
ADDING FLAVORS AND COLOUR TO YOUR FRESH PASTA
Green Pasta with Spinash: steam 225g ( 1 cup ) of spinach or swiss chard leaves until they are soft and bright green. Puree in a food processor until smooth and press out as uch liquid as possible before addding to the flour.
Red Pasta with Beet Puree: Roast a large beetoot in foil in a 190 degree centegree ( Gas Mark 5/375 degree F ) oven until very soft. Peel and puree in a food processor. Combine with the flour before adding the water.
Yellow Pasta with Saffon: add a ½ teaspoon of ground saffron, or alternatively ground turmeric, to the flour before adding the water.
Speck Herb Pasta: finely chop a selection of fresh green herbs to equal roughly 6 tablespoons and combine with the flours. Any fresh herbs can be used but thinck about the souce you’ll pairing the pasta with to make sure they complement one another well. End.
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