Freshly Made Pasta

INGREDIENTS:

• 2 cups Caputo Semola (Double Milled) flour
• 2 eggs
• 1 TSP sea salt
• 1 TSP Virgin Olive Oil
• 1 TSP Water
• You can make plain pasta or add in one of the following, finely chopped
  • Basil, rosemary, lemon, lemon pepper, Serrano pepper

EQUIPMENT:

• KitchenAid Mixer
• 3 piece pasta attachments kit
• rolling pin
• Pasta drying rack

HOW THE MAGIC HAPPENS

This recipe is adapted from The New Complete Book Of Pasta by Maria Luisa Scott & Jack Denton Scott.

In a separate bowl, lightly mix eggs, salt, olive oil, and water. On a clean counter, sprinkle some flower and make a mound of the 2 cups of flower with a hollow impression. Pour in the egg mixture. I

t is a good idea to first pour a little virgin olive oil in your palm and rub your hands together he way you would with hand lotion, this will minimize the flower sticking to your fingers. Begin to knead the dough with the pad of your palm. drizzle some olive oil if too dry an dip your fingers into a bowl of water as well if too dry.

keep needing the dough until the texture is slightly sticky then add in the chopped herb of choice a little at a time. Keep kneading, adding in the herb until there is an even mixture. Don’t over do it or running the pasta through the machine will turn to chaos.

When the dough has a nice slick surface, not to dry or too wet, use a rolling pin to flatten into a sheet. Try and keep the sheet no wider than the pasta attachment slot.

Set the pasta roller to 1 before running the pasta through for the first time. Sprinkle some flower on the counter and return the pasta sheet to the counter. cut sheet in half. Set the pasta roller attachment to 3 and run through again. finally, set the pasta roller attachment to 5 and run through a final time. Trim the ends of the pasta sheets to square of each sheet, which should not be any longer than 24″ each.

SERVE WITH:

• Bolognese Sauce
• Salad