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Pasta Dough

• 100 gm sieved four "For large quantity double up recipe"
• 1- Eggs
• Salt and pepper
• 20ml olive oil (optional)

Method:

Step 1: Sieve flour, salt and pepper into mixing bowl, make a well and drop 1 whole egg.

Step 2: Mix well all ingredients to form dough; you may need to add 20 mil of water to help come into dough consistency.

Step 3: Need dough to smooth, glad wrap and place in fridge for approx half hour.

Step 4: Take out Pasta dough from fridge and flat down with aid of rolling pin. Put through Pasta machine and thin it down level by level to level two of the machine.

Step 5: Cut dough to desire pasta shapes as per next page.

Step 6: place pasta in boiling salted water for 5 minute or until cooked. Once cooked, serve or chill in cold water to stop cooking. Drain, add touch of oil and store in air tight container.

Other ingredients can be added to pasta dough.

• Herbed Pasta: Mixed fresh herbs, blanched and chopped finely.

• Green Pasta: Spinach blanched and puree. All moisture must be taken out by squeezing prior to pureeing or chopping.

• Yellow Pasta: Saffron – mix saffron powder with touch of water to achieve yellow colour or if using saffron strands, warm them in a dry skillet and crush finely using a mortar and pestle.

• Black pasta - This is made with the ink from squids. Temper the ink with the eggs.

• Red pasta - Use the coloured water in which beetroots has been cooked. Because you use water, it is best to make pasta dough with water instead of with eggs.

For Bowtie:

Cut dough into strips of 3 cm wide by 5cm long, each rectangular squeeze with both fingers in the middle

Blanch fresh bowtie in boiling water for approx 6-8 min and drain excess water

Fettuccini

Cut dough into Fettuccini pasta using machine attachment

Ravioli

Cut dough into two discs using cutters

On one disc place desired filling.

Place second pasta dough disc on top secured well with egg wash

Blanch fresh ravioli in boiling water for approx 6-8 min and drain excess water

Ribbons:

Once pasta has thinned down in pasta machine, use a roller cutter, and cut 3 cm wide by 8cm long ribbons.

Angel Hair: (thin spaghetti)

Cut dough into Angel Hair pasta using machine attachment