| 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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