Thinking about my throwaway comment about using fresh pasta with aglio e olio, I see Ms Cloake is at it again in her “How to Make the Perfect…” series. This time, it’s pasta. A good article. My tuppence worth below.
- for each serving, 50g strong white bread flour, 50g semolina, one lightly beaten egg, and a pinch of salt
- alter the flour:semolina ratio to suit your tastes
- if you want a richer pasta, start replacing whole eggs with an equivalent volume of egg yolks: for example, if you were working with 400g flour:semolina, you could use four whole eggs, or perhaps three whole eggs and two yolks, or two whole eggs and four yolks – the more yolks the richer and more decadent the result
- egg:flour ratio will vary depending on flour, humidity etc so be ready not to add all the egg, and have some extra egg on standby
- when you’ve kneaded the pasta – sorry folks, has to be done – form each 100g into a stubby sausage rather than the whole lot into a ball – much easier to roll out later
- once kneaded, it will need an hour, somewhere cool, to rest – I presume this is so the gluten can develop and so it doesn’t fall to pieces – so I guess the fridge is probably too cold
- alternatively, it can go in the fridge at this point for an overnight stay in cling film, should that be more convenient
- make sure you’re chucking plenty of semolina around when you’re rolling it out
- yeah, rolling – machines are for wimps
- when you’ve rolled and sliced each sheet into tagliatelle, give it a good shake to dislodge the excess semolina
- three minutes on the hob ought to do
- a simple sauce is best
My thanks to Ms Rachel Prejudice for introducing me to The Dark Arts all those years ago.