| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Semolina |
| 4 |
|
Whole eggs |
| 1 |
|
Egg yolk |
| 1 |
tb |
Water; – if needed |
|
|
Spinach pasta |
| 1 |
lb |
Semolina |
| 2 |
|
Whole eggs |
| 1 |
|
Egg yolk |
| 4 |
oz |
Raw spinach puree |
| 1 |
tb |
Water; – if needed |
| 1 |
lb |
Semolina |
| 3 |
|
Egg yolk |
| 6 |
tb |
Tomato paste |
| 1 |
tb |
Water; – if needed |
| 1 |
lb |
Semolina |
| 3 |
|
Whole eggs |
| 1 |
|
Egg yolk |
| 2 |
oz |
Saffron essence; – 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 |
| 1 |
tb |
Water; – if needed |
INSTRUCTIONS
EGG PASTA
TOMATO PASTA
SAFFRON PASTA
BLACK PASTA
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!
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