|Pasta - Phil's 3 x 3 x 3|
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Mix the eggs, oil and water together in a large bowl. Sift the flour, gluten and salt together into the egg/oil/water mixture. Gather it all up into a dough, and knead it until it is smooth and elastic, this takes about 10 minutes.
Wrap the ball in plastic and leave it to rest for at least an hour before rolling. The dough will benefit from being stored in the refrigerator overnight, if this is possible.
The size of the eggs governs the amount of water needed. Jumbo eggs need less water.
Using a pasta machine:
I roll each piece at the one thickness setting, close up the rollers one notch, and then put all of the sheets through that narrower gap. It’s quicker that way.
When the sheets are the required thickness, rest them on wire racks to let the air circulate all around. At this stage, the pasta can be used for lasagne.
The dough needs to be fairly dry and firm before cutting, but not so dry that it cracks - it should bend easily.
The sheets can now be cut into fettucine - use the slitting rollers and catch the strips over a wooden spoon handle, or a finger!. Immediately drop them into boiling salted water which has a little oil added. Cook for the minimum time to reach al dente.
Do not store the pasta away until it is quite dry, hard and brittle, it goes mouldy if you‘re not careful.
Judith Olney's “Entertainments” has a richer mixture, using 3 extra egg yolks.
Durum or fine semolina is the traditional flour for pasta, but we have bulk bread flour at home all the time, it works OK for us!
There are techniques of making coloured pasta by adding blanched spinach, tomato, carrot, beetroot or even squid ink to the basic dough! You will need to adjust the amount of liquid added to compensate for the moisture in the vegetables.
Try 3 cups of flour and three eggs - only! Nothing else, just flour and egg.
Black Pepper Pasta Pasta al pepe:
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