1 Clove of garlic ( minced)
Fresh basil ( 1-2 TSP)
Fresh cracked peppercorns ( 1 TSP)
8 ounces of Semolina flour
8 ounces of white all purpose flour
2 eggs ( if you reduces the amount of whites the pasta will be richer. I just use the yokes)
On a nonstick surface make a well with the combined flours add the beaten eggs and gently mix in flour from all sides until the dough becomes homogeneous. At this point kneading the dough on a surface sprinkled with flour. If at any point the dough seems to dry and crumbly add luke warm water. I have been told you need to let the dough rest but I always get right to it.
If you have a Imperia the next steps are easy. Start at the highest setting and flatten the dough and continue till it is as the desired thickness then cut.
If you don’t have a Imperia. Get out your rolling pin and get started.
Fresh pasta is the only way to go.
No comments:
Post a Comment