Pasta Help Please

jacobsmum, Nov 4, 1:29am
Hi, I was wondering if anyone had any pasta machine recipes? I have just aquired a pasta machine but dont know how to make pasta dough, I think I can work out how to use the machine but the dough has me stumped. Thanks in advance :)

motorbo, Nov 4, 1:35am
1 egg to 1 cup of flour, so if you want more pasta its 2 eggs to 2 cups of flour etc - but i wouldnt generally go more than 2. takes alot of kneading and you do need to let it rest so the gluten can develop before you pop in machine to start working it.

pamellie, Nov 4, 1:42am
I do one egg to 100 grams of flour (which I find is enough for 2). Mix in processor and then knead and then rest.

cookessentials, Nov 4, 2:01am
This is the one I use. it will serve six people.
400g 00 flour (pasta flourwhich is a finely milled flour)
4 eggs, lightly beaten
Pinch of salt
1-2 tablespoons cold water, as necessary, to allow dough to come together
Extra '00' flour, for dusting while shaping dough
Semolina, for dusting

Combine flour, eggs and salt in food processor.

Process until mixture resembles coarse breadcrumbs.

Add just enough water to gather the dough together to form a ball.

Remove dough from processor and knead briefly with a little extra flour until smooth. Wrap in plastic wrap and rest at room temperature for 40 minutes before rolling out. If the dough is not sufficiently relaxed/rested it will be difficult to roll into thin sheets.

Divide dough into four balls. Flatten each ball into a disk and pass through the pasta machine on the widest setting.

Fold dough in half or into thirds, lengthways and repeat two or three times without changing the roller settings (This process is called laminating). Repeat this process, on each setting, until the pasta is at the desired thickness. Cut pasta if it gets too long.
Dust rolled pasta with extra semolina, and allow to rest and air dry (10 minutes) until no longer tacky to the touch, before using a knife or shaped pastry cutters to cut into desired shapes.

Fresh pasta can be stored a day or two refrigerated, sprinkled in semolina and wrapped in plastic.

As fresh pasta cooks very quickly, there is no need to cook it in advance, as you might with dried pasta. However, monitor the pasta carefully when cooking to avoid overcooking.
Bring a large pot of salted water to a rapid boil.

Add pasta and stir to separate the strands.

Cook until tender but not soft, drain and serve immediately or refresh in iced water, drain again and toss briefly in a little olive oil to prevent sticking.

jacobsmum, Jul 12, 3:55pm
Thank you so much. I will have a go tonight. Kind regards