Saturday, January 23, 2010

Making Lemon Basil Pasta from scratch

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Per batch of lemon basil pasta:
2 3/4 C pasta 00 flour (Hodgson Mills makes a nice semolina)
4 eggs
Zest of 3 lemons
1 batch fresh basil from wegmans - chopped
1 tsp of salt
1 tbs of EVOO

To make:
1. 2 3/4 c pasta 00 flour make a well 4 eggs
2. Add 3 farm fresh free range room temp eggs+yolk of 4th to well
3. Add 3 lemons worth zest + basil and 1 tsp salt 2 eggs  + 1 tbs evoo
4. Using fingertips mix liquid ingredients 2gether and slowly incorporate flour from edge of well kneaded add water a few drops at a time
5. Until dough looks like this  & flour sticks only 2 itself then knead 4 5 min 
6. Make 4 even balls wrap in plastic wrap and let sit 4 15
7. Part 2 rolling out the. dough and cutting into pepperdella size first clamp to sturdy surface
8. Set pasta machine on 1 widest setting
9. Feed 1 ball through  &
10. fold 2x  repeat 5x
11. Click to 2 and repeat 3-5x then 3 2-3x  for thick peppardella/tagliara should look like this If you want thinner, continue on down through the sizes to 4 or 5 and use the spaghetti cutter rather than the middle cuter.
12. Move handle to middle cutting position and feed through cutters  lay pasta out and lightly flour
13. Repeat for each ball of dough
14. The finished product let dry at least an hour b4 cooking 3 min 30 sec

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