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recipes/pastadough.recipe.md
Ray Miller c8a0688998 Initial check-in
2021-09-04 15:02:20 +01:00

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Pasta dough

Ingredients

  • 225 grams double-zero pasta flour
  • 25 milliliters olive oil
  • 2 small eggs
  • 1 pieces egg yolk
  • nutmeg, grated
  • salt

Directions

Sieve the flour into a bowl. Mix together the eggs, olive oil, nutmeg and salt. Vigorously mix into the flour to form a dough, then knead well until smooth.

Divide into 4 or 6 balls (depending on how long you want the finished pasta to be), wrap each ball individually and rest in the fridge for at least 1 hour.

Roll each ball through a pasta machine to the desired thickness. If making tagliatelli, allow to dry before rolling through cutter. Shape the pasta, then allow to dry before cooking.

Meta

author: Ashburton Cookery School

tags: Pasta