| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Semolina |
| 4 | Whole eggs | |
| 1 | Egg yolk, Egg yolk if needed | |
| Spinach pasta | ||
| 1 | lb | Semolina |
| 2 | Whole eggs | |
| 1 | Egg yolk | |
| 4 | oz | Raw spinach puree, Raw spinach puree if needed |
| 1 | lb | Semolina |
| 3 | Egg yolk | |
| 6 | T | Tomato paste, Tomato paste if needed |
| 1 | lb | Semolina |
| 3 | Whole eggs | |
| 1 | Egg yolk, Egg yolk made | |
| With 1 tbsp saffron and 1 c | ||
| Water reduced down to | ||
| 2 | oz | In volume and chilled |
| 1 | lb | Semolina |
| 3 | Whole eggs | |
| 1 | Egg yolk | |
| 2 | oz | Squid ink, Squid ink if needed |
INSTRUCTIONS
Place all ingredients in a food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags. Note: Do not add semolina during kneading process unless pasta is too wet! Converted by MM_Buster v2.0l.
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