*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, April 19, 2024 11:01 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pasta » Greg's Favourite Pasta
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Greg's Favourite Pasta recipe to your favorite Save to favorite   Discuss Greg's Favourite Pasta recipe Write a comment   Print Greg's Favourite Pasta recipe Print this recipe   Email Greg's Favourite Pasta recipe to friend Email this recipe
  Greg's Favourite Pasta
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 203
Ingredients:
1 1/2 cup Unbleached flour, (do not use all purpose, it's too soft)
1 cup Semolina flour
1/2 tsp Salt
1 tbsp Olive oil
3 large Whole eggs
1 tbsp Warm water (if needed)
Instructions:
Mix dry ingredients on a board forming a well in the center Add olive
oil and eggs to well. Mix with a fork by gradually blending in the
dry to the egg. When it gets too stiff to use a fork, begin to knead
by hand to proper consistency (should be very stiff) If necessary,
add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head for
the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don't over-cook. If cut with a medium width head, these make
great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith - Cleveland, Ohio - LiveTV@en.com
Rate this recipe:  
Featured Recipe
» Dublin Coddle
Category: Irish
Hits: 510
Rating:rating: (3.5)(3.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com