A recipe designed for making extruded pastas (spaghetti, bucatini, etc.)
Fresh Pasta
We recently purchased a Philips pasta machine and some bronze pasta dies from Pastidea . The dough will look like sand in the machine when mixing, but extrudes fine.
Ingredients
- 200 g semolina flour / durum flour
- 50 g all purpose flour
- 90 g water
Directions
- Add the desired pasta shape attachment to the pasta maker.
- Add the flour to the Pasta Maker, ensuring it is evenly distributed. Gradually pour in the cold water, allowing the ingredients to combine evenly.
- Set the Pasta Maker to knead the mixture thoroughly for a total of 6 minutes until the dough achieves a consistent texture.
- Stop the machine, and let the dough rest for approximately 30 minutes to develop its elasticity.
- Restart the machine and begin the extrusion process.
- Bring a large pot of salted water to a rolling boil, and cook the freshly made pasta for 5-7 minutes until it reaches your desired level of tenderness. Stir occasionally to prevent sticking.