Wednesday, 1 October 2014

Fresh Pasta

You may remember my post on making homemade gnocchi? Well this weekend Livvy and I tried our hand at making fresh spaghetti.

I had actually bought the pasta machine from Aldi three years ago for only $10.00 but its remained in its box, until now, mostly because I did not have the bench space in my old kitchen to tackle such a messy task.

It was a fun way to spend a Saturday night with the family and we all pitched in!

There's always a taste tester in the family!

and someone who likes to stir.

You can find my recipe for an authentic tomato sauce here.


Of course washing down an Italian feast with a good red is always imperative!

And if I do say so myself, we did a damn good job!

We simply followed a recipe from and it was delicious and not too difficult! Below is the one we followed.

  • 2 2/3 cups (400g) Italian '00' flour or high-grade flour, plus extra, for dusting4 (59g each) eggs, at room temperature.

    Place flour in a mound on a work surface. Make a large well in the centre, then break eggs into it. Using a fork, gently beat eggs, while, with your other hand, secure the walls of the well. Continue stirring with the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour.
    Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes.
    Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. For machine-rolled pasta, set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a flour dusted work surface. Repeat with remaining dough. 
    For machine-cut pasta, drape pasta lengths for 10 minutes or until slightly dry. Feed dough lengths, 1 at a time, through cutting attachment on your pasta machine, then scatter lightly with flour and place on a tray.
    Bring a large (5-6 litres) saucepan of salted water to the boil. Add pasta, stir once and cook until al dente*, then drain. Serve immediately with favourite sauce.


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