Homemade Fresh Pasta Recipe

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Homemade Fresh Pasta Recipe

(Healthy Pasta Recipe)

Ingredients:  Makes 12 oz (340 g)

17 oz (200 g) pasta or strong flour, or a mix of 4 oz (115 g) plain and

  3 oz (85 g) wholemeal flour

2 eggs, size 2, lightly beaten

2 tablespoons olive oil

1-2 oz (30-60 g) fine semolina for sprinkling

 

Method:

Sift the flour into a bowl, tipping any bran left in the sieve into the bowl.  Make a well in the center and pour in the eggs and oil.  Mix to form a slightly soft dough.  Knead on a very lightly floured surface for about 5 minutes, until even-textured.  Do not flour the surface too much or the dough will become tough.  Roll out the dough in two halves to make each about 16x13in (40x33cm).  Trim the edges with a sharp knife and cut the sheets in half lengthways and across to give 8 large sheets for cannelloni.  Cut each sheet in half again to give 16 small sheets for lasagne.  Use at once, or stack between waxed paper sheets lightly sprinkled with semolina and refrigerate for up to 24 hours.  To make pasta strands, roll out the dough in two halves as above and trim the edges.  Sprinkle each half very lightly with semolina and roll up loosely.  Using a sharp knife, cut the rolls into strips ⅛ - inch (3 - 13 mm) wide to make narrow linguine or wider tagliatelle.  Immediately unroll the strands and put them on a large baking tray, sprinkling them with semolina so they do not stick together.  For orange pasta, add ⅛ level teaspoon saffron powder to the flour.  For green pasta, add 2 oz (60 g) cooked, squeezed and finely chopped spinach with the eggs.

 

Note:  You can reduce the preparation time to about 15 minutes by using a pasta machine to roll and cut the dough.  If you are using wholemeal flour, discard the bran after sifting.  It would make the pasta tear as it passed through the machine.

 

Nutrient Value Per Serving:

1215 total calories

 

More on All Pasta and Grains Recipes

 

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