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Episode 56 of 63

EPISODE 56 - PASTA 🍝 MAKING

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station description Healing through cultural food. How the seasons teach us and guide us on what to eat... read more
Let food be thy medicine
Duration: 06:01
In this episode of 101 Ways to Transform the Way You cook we are going to go through the pasta making method together! You will need: 2 x cups of plain flour, (extra flour or semolina flour to dust the bench)
1/2 teaspoon of salt
8 egg yolks room temperature.
Method:
sift the flour and salt together
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In this episode of 101 Ways to Transform the Way You cook we are going to go through the pasta making method together! You will need: 2 x cups of plain flour, (extra flour or semolina flour to dust the bench)
1/2 teaspoon of salt
8 egg yolks room temperature.
Method:
sift the flour and salt together onto a clean work surface using your hands shape the flour into a circular mould.
Create a well in the centre, place the eggs into the well and whisk lightly with a fork.
Use your fingertips to gradually blend a little flour into the egg mixture, working with your fingertips, continue to gradually draw the flour into the centre, until you create a dough mixture, lightly flour the surface with semolina flour, and firmly knead the dough using the heal of your hand to firmly push down into it and then away from you, lift the dough with your fingertips, fold it back towards you, and turn the dough, keep kneading if for about 7-10 minutes, until its smoothened elastic, kneading is an essential part of this process as it develops gluten in the flour giving it a firm and tender texture.
Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean damp tea towel, this will prevent it from drying out. Let it rest for about an hour, to make the pasta more pliable and easier to roll out, you can either put it into a pasta machine or roll it, you will continually need to dust it with either flour or semolina flour.
Cut them into the desired shapes and add your favourite sauce with it!
Enjoy!
Carmela
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