July 21, 2016 by dgarnett2013
Fresh Egg Pasta: A Girl and her Greens by April Bloomfield
Makes about 550g (half quantity fine too)
- 185g fine semolina flour, plus more for dusting
- 185g ’00’ flour, plus more for dusting
- ⅛ tsp sea salt
- 1 large egg
- 12 large egg yolks
Make the dough:
Combine the flours and salt in a large bowl and stir well.
Pour the mixture onto a clean work surface, make it into a mound, and use a spoon or your fingers to carve out a big well in the centre that’s big enough to hold the whole egg and egg elks. Add the egg and yolks to the well.
Use a fork, holding the tines parallel to your work surface, to break the yolks and stir the eggs in a circular motion. As you stir, you’ll see flour from the walls of your well tumbling into the egg. Keep stirring, gradually incorporating the flour into the eggs and occasionally gathering the border of lour closer to the slowly expanding bright yellow centre.
After 4 mins or so, you should have a v. wet dough surrounded by flour. Now use your hands or a dough scraper to slowly incorporate the rest of the flour, folding and pressing until it’s all incorporated.
Cut the dough in half. Knead one piece at a time, keeping the other wrapped in cling film, by pressing firmly down and forward with your palm, then folding the dough back onto itself, pushing down and forward again, and turning the dough and doing it all over. Keep at it until the dough is smooth like a baby’s bum, 5 – 7 mins. Kneading will get more challenging as you work the gluten, so you might occasionally switch to the other piece of dough, wrapping the one you’re not kneading in cling film and letting it relax for a bit. Wrap each half in cling film and let them rest for at least 20 mins or up to an hour.
Roll out the pasta:
Cut each piece of dough in half, rolling one out and keeping the other pieces you aren’t working with wrapped in cling film.
Work with one piece of dough at a time. Form the dough into a rough rectangle that’s about 10 x 15cm.
Set the rollers to the widest setting and feed the dough through twice. (If the dough feels at all sticky or doesn’t come cleanly from the machine, dust it with a little flour).
Set the rollers to their second widest setting and feed the dough through once. Continue in this manner until the dough has been through each setting once. This process works the gluten in the dough, giving the pasta a lovely texture. At this point, it’s fine if the long sheet of dough looks ragged or uneven.
Fold the sheet of past onto itself several times to form a rough rectangle (about 12x20cm) and press firmly with your hands so the layers stick together.
Set the rollers to the widest again. Feed the dough through once at each setting until you reach about halfway to the narrowest one. Then start feeding the dough through twice at each setting, continuing toward the narrowest once, until your dough is about 15 x 90cm and about 1mm thick. Cover the dough with a damp towel and repeat with the remaining dough.
For tagliatelle: Cut the long sheets crosswise into smaller, shorter sections that are as long as you’d like your pasta to be – about 30 – 40cm long. Dust each side with semolina, giving the dough a light rub, and stack the sheets neatly. Cut the stack lengthwise into 1-cm wide slices. Gently tolls the slices, separating them into individual noodles as you do.
For pappardelle: Follow the instructions for tagliatelle, but cut the stack into 2.5cm slices.
For cannelloni: Cut the sheets into roughly 10 x 15cm rectangles. There’s no need to make them perfect.
The pasta is ready to cook, but I like to leave it on the counter for 30 mins or so to dry out a bit. The drier it is, the more time it takes to cook. You can store it in a plastic storage container – in a loose tangle for papardelle and tagliateell, in a stack with a piece of baking parchment between each layer for cannelloni, in the fridge for pup to 2 days.
Made for cannelloni just as the scabious and echium were at the most glorious.
Pasta rolled by Rose.