Category Archives: Pasta

As the credit-crunch bites, so do my posts … Fresh Egg Pasta recipe

The Food Flunky Blog is now hosted here (thefoodflunky.com) click here to see the new site and read all your favourite posts!! Tom aka The Food Flunky

With reference to my last post on thrift here’s the Egg Pasta recipe and a rather cringe-worthy ditty. All things taken into consideration, it is actually cheaper to buy fresh pasta but I haven’t come across any that are suitable for Ravioli. Once again, the ‘value’ of making your own pasta far outweighs the cost.

Ode al dente

My 3 free-range creamy yolks of embryo gone,
break forth unto ‘double-0′ and spill your song.

Enrich, elasticate and empower these humble milled means,
and let me fill your slippery skin with my wilted greens.

Apologies guys … definitely ‘barred’, rather than ‘The Bard’ …

… anyway that’s the ingredients in a nut-shell (egg-shell?).

This recipe makes about 250g of fresh egg pasta, enough for 12 large Ravioli and 1 large Lasagna (3 layers of pasta).

Equipment:
Pasta machine
Damp tea towels
Workspace

Ingredients:
250g ’00′ flour, plus extra for dusting
3 large free-range eggs (2 whole eggs and the yolk only of the third)
Pinch of salt
Water to keep your hands moist

Method:
Tip the flour onto a large clean work surface. Make a well in the middle and add the whole eggs and yolk into the middle making sure all the yolks are broken. Add a pinch of salt.

Using your finger tips, work the ingredients together by pulling the flour into the eggs in a circular motion. Start building up the mixture until completely combined.

Work the flour and eggs much like you would bread dough. Keep your hands moist to avoid the dough drying-out.

After about 5 minutes of work you should have a stiff yellowy ball of dough. Wrap the dough in a damp tea-towel and leave to rest for about an hour.

Once rested, place the dough on a lightly floured surface and roughly flatten to about 2 cm thick with a rolling pin.

Set the pasta machine to it’s highest (or lowest?) setting. Basically the setting with the widest gap between the rollers. Run the dough through the machine a couple of times, and then knock the setting down (or up?) and repeat.

Work the ever lengthening pasta sheet all the way through the machine to it’s lowest (or highest?) setting until you have 1 long sheet about 1.5 mm thick.

Fold the sheet over on itself to the approximate width of the pasta machine and repeat the above steps but feed the pasta through width ways. This will help to strengthen the pasta.

Cut the pasta sheet into more manageable lengths if preferred. Dust each layer with a little flour and cover with a damp tea-towel. I would recommend using immediately however to avoid drying-out.

When the cost of thrift becomes more enriching …

The Food Flunky Blog is now hosted here (thefoodflunky.com) click here to see the new site and read all your favourite posts!! Tom aka The Food Flunky

I made fresh egg pasta the other day and subsequently Spinach, Ricotta and Parmesan Stuffed Ravioli with Pine Nut and Sage Butter (recipe to follow) and it got me thinking about the notion of thrift

The basket spend for the ingredients far outweighed the cost of buying ready made tortellini, for instance, but in the pursuit of making an affordable, memorable meal and enriching my culinary skills, the end result was far better value.

discuss …