Sunday, 22 February 2009


I posted a recipe for sourdough pasta, but lately I haven't been using that one. Mostly because I don't have an active sourdough culture at the moment (it is dried and in the freezer). Instead I have just been making an egg pasta and leaving it to rest for longer to help soak the flour.

Serves 3
250g freshly ground wholemeal flour
2 eggs
1 tbsp buttermilk (or yogurt or another acidic liquid)

The easiest way to do this is to bung all the ingredients in a mixer and turn it on! The dough is ready when it is smooth, silky and elastic. If you don't have one or would like to get some arm exercise then put the flour on the counter. Make a well in the centre and break the eggs into it. Add the buttermilk and beat with a fork. With your fingers mix the flour in until it is combined and then knead away.
When your dough is kneaded then wrap it in clingfilm and leave it out on the side to rest. Leave it at least half an hour, a few hours if you can.
Then it is ready to be rolled out as thin as possible and cut in to shapes. If you have a pasta machine it helps but it is by no means necessary. Dust the surface you are rolling on with flour and dust the top of the rolled flour again before cutting out the shapes you want.
Cook as usual in salted, boiling water. It will be done very fast (in a minute or so) so keep checking on it.

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