Pasta Dough |
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900g Plain flour 100g Polenta (or semolina) 9 eggs 3 egg yolks 1 Tblsp Olive oil(extra virgin of course!) 1 tsp salt |
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Sift flour and salt and blend with polenta (or semolina) You can use a really large bowl, but I prefer to just make it on a spotlessly clean bench or board. Make a mound of the flour/polenta and make a well in the centre. Beat the eggs, yolk and oil together and gradually add, a little at a time, to the flour. Using your fingertips, draw the flour into the well to take up the liquid. When all the liquid has been added, knead thoroughly. Continue kneading until the pasta is glossy and smooth (usually around 30 minutes - no wonder Italian women have well developed biceps! All that kneading!!) Cover in cling film and allow to stand for at least 1 hour. This helps the pasta dough to rest and prevents tough pasta. Roll through a pasta machine for your desired pasta 'shape' or use a well greased (olive oil only!!) rolling pin. If you aren't into hard work, you could always throw the whole lot in a decent food processor and mix/knead that way. |
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