Homemade Pasta
- 130 grams Durum Semolina flour
- 130 grams Bread (strong) flour
- 2 Egg
- 1 tsp Salt
- 1 Water
- Combine the semolina flour, bread flour, and salt in a bowl and stir well to create air pockets.
- Add 1 egg.
- Please first break the egg into a separate dish before adding to the flours.
- If your egg is less than 65 g, use water to adjust the weight.
- Stir in the egg so that it spreads through the powder.
- At the end of this Step, the powdered ingredients should form 1 cm crumbles.
- Gather the crumbly dough together.
- Knead for about 10 minutes.
- Cover the dough with plastic wrap and let it sit in the refrigerator for at least 1 hour.
- If possible, let it sit for a whole day to mature.
- Cut the dough into quarters.
- I use a pasta machine to roll out the dough.
- You can buy a home machine for about 15,000 yen.
- My pasta machine has settings from 1 (thick) to 6 (thin).
- First start on Setting 1.
- Roll it out next with Setting 3.
- Next, put the dough through the machine at Setting 5.
- Roll it out at Setting 6 next.
- Fold the dough in half.
- Fold it over again.
- Fold it until width of the dough is thinner than that of the pasta machine.
- Turn the dough so that the folded side is vertical and then thin it out some more.
- The photo shows the dough thinned out at setting 3.
- Thin it out through setting 5.
- Then put it through again at setting 6.
- Repeat these Steps 5-6 times.
- It will look like this when done.
- From now, change the thickness to setting 4-6, depending on what type of pasta you will be making, and then cut.
- I cut the pasta with the pasta machine.
- The top plate of pasta is spread out at setting 4 (spaghettini), the bottom plate is a thickness at setting 6 (fettucine).
- If making pappardelle pasta (or similar), after thinning it out at setting 6, roll it out even thinner with a rolling pin.
- Dust it with flour, fold it over, and cut into 1cm wide strips.
durum, bread, egg, salt, water
Taken from cookpad.com/us/recipes/171748-homemade-pasta (may not work)