I was reading an old magazine and came across a simple recipe.
600 g high gluten flour
5 medium eggs
Mix and knead.
Allow to rest for at least 25 minutes.
Roll flat and wide.
Roll them together and cut to the size required.
Nicely falls over the knife when lifted up.
Nice pile of Fettuccini.
Made some Lasagna sheets too.
Freshly cooked Fettuccine. Fresh pasta took less than 5 minutes to cook till al dante.
Can't wait to try the Lasagna sheets!
Nothing tastes better than fresh pasta!
I think Barilla just lost a loyal customer.
6 comments:
Thanks for sharing this home made pasta, look so fresh, I must make some soon.
homemade pasta taste the best, yum yum. so silky, velvety and smooth, tks for sharing.
Do you have to cook the pasta in water first before you toss in the pan?
Sonia: I loved the pasta, really much better than store made ones.
javapot: Yes, Yes!
Anon: Yes, you need to cook the pasta first.
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